Double Walnut Oatmeal Espresso Banana Bread
Serves 12
15 mins prep
65 mins cook
80 mins total
This Double Walnut Oatmeal Espresso Banana Bread is made with rolled oats, walnut flour and chopped walnuts to make it doubly nutty and then infused with coffee. Gluten-free breakfast bread goals!
2 servings
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Preheat the oven to 350°F.
Grease and line a (8” x 3½") loaf pan with parchment paper or foil (leave some overhang to lift out of pan later).
Process ½ cup oats in a food processor to turn into flour consistency.
Spread 1 cup oats on a baking sheet and toast in the oven for 8-10 minutes.
Transfer to a bowl, reserving 1 Tbsp for topping.
Add in oat flour, walnut flour, baking powder, cinnamon and salt and combine.
In a large bowl, roughly mash banana with a fork.
Add eggs, milk, oil, instant coffee and vanilla, and whisk till pureed, about 30 seconds.
Add dry ingredients to wet, and stir/fold with a spatula.
Let batter rest for about 5-10 minutes to let it thicken.
Fold in chopped walnuts, reserving a few for the top.
Pour batter into prepared loaf pan, and sprinkle on reserved oats and walnuts.
Bake for 40 minutes, create a tent out of foil, loosely cover the top, and bake another 25 minutes. A tester inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 1 hour, and cut into slices.
