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.
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.
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