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You are here: Home / Recipe Box / Banana Bread-Covered Walnuts

Banana Bread-Covered Walnuts

January 11, 2015 by crystal@wholefedhomestead Leave a Comment

(gluten-free, grain-free, easily dairy-free, vegetarian, paleo)
Banana Bread-Covered Walnuts

So, I’ve recently discovered something about myself- that is, I like to coat walnuts with various things…  That’s right, apparently I can’t resist a coated walnut. I’ve already covered walnuts in vanilla-bean chocolate truffle, and now banana bread!

But you can’t blame me. Walnuts have a light and fairly neutral flavor, they are healthy and full of good fats, they make a great snack, plus all those nooks and crannies are just asking to be stuffed with flavor.


These Banana Bread Covered Walnuts taste like a not-too-sweet, very nutty banana bread. They’re great with coffee, as a quick snack, for travel, or for the kids after school.

Banan Covered Walnuts, Whole Fed Homestead, Grain Free, Gluten Free, Paleo Healthy Treat Thee are not at all difficult to make, but the process is fairly specific, so make sure and read the directions thoroughly!

 

Banana Bread-Covered Walnuts
1/2 cup overripe banana, frozen and then thawed (about 1 large sized)
1 large egg
3 Tbs honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of sea salt
2 cups walnuts halves
1/2 cup almond flour or 3/4 cup almonds ground into a very fine crumb

1. An overripe thawed banana has much more banana-y flavor than an fresh banana! Combine the banana, egg, honey, vanilla, cinnamon and sea salt in a food processor or blender and process until smooth (you can hand whisk it if you’ve got an arm of steel).

2. Place the walnuts halves into a bowl and pour the banana mixture over it. Fold together until all the walnuts are well coated. Add in the almond flour (if you don’t have almond flour, use a food processor or blender to ground 3/4 cup almonds into a fine crumb or powder). Fold the almond flour or ground almonds into the banana walnut mixture.

3. Pour the walnuts onto a parchment line baking pan and separate them into individual pieces. Bake at 300 degrees F for about 20 minutes or until walnuts are starting to brown on the bottom. Turn the oven off, leaving the walnuts in there until oven is mostly cooled (about 20-30 minutes). Store in an air-tight container.

This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support your favorite blogger and fellow homesteader! Thanks!

Filed Under: Recipe Box Tagged With: homesteading, recipe, snack, treat

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I’m not starting tomato seeds anytime too soon, I’m not starting tomato seeds anytime too soon, but I am thinking about it! Here are some varieties that are on my definitely-will-grow list for this coming season! These are standard must-grows for me, with the exception of the two new varieties I mention. I’ve been honing this list for many many years!
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🍅Juliet (mini-Roma, excels at everything)
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In partnership with @uscitrus, who ships the most delicious, juiciest, fresh citrus! That gorgeous smoky pink-orange one is a “Super Red” Grapefruit. It was spectacular- check out my stories today to see the inside, plus see the other citrus that came in my box this month!
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