(gluten-free, grain-free, easily dairy-free, vegetarian, paleo)
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.
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.
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