Banana Bread with Bourbon Candied Walnuts

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I apologize for being the most inconsistent food blogger there ever was, but, hey, life happens.

Working two jobs while still trying to figure out my life is work. Just sayin’.


Aside from the craziness, summer in Seattle is as amazing as everyone said it would be.

Sadly, summer is drawing to a close, so today on this cloudy then very sunny day, I decided to think ahead and make one of my favorites. Banana bread.

Growing up, the second there was a chill in the air I would always bug my mom to make her famous banana bread. It was perfect every time.

After spending years on a “free” diet (aka free of the bad delicious stuff), I have not had a single slice of my favorite fall treat. Honestly, I’m not sure what took me so long.

This bread is super easy and super delicious.

I can’t wait until there’s a chill in the mountains…maybe I’ll eat some banana bread there.


  • 1 cup almond meal
  • 1/3 cup brown rice flour
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 2/3 cup coconut sugar
  • 2 large room temperature eggs, beaten
  • 2 very ripe mashed bananas
  • 1 Tbsp bourbon
  • 1/2 cup chopped walnuts
    For the candied walnut topping:
  • 1/2 cup chopped walnuts
  • 1 Tbsp bourbon liqueur (or regular bourbon)
  • 1 Tbsp butter
  • 1 tsp sugar

1. Preheat the oven to 350.
2. Butter a 9″x5″ loaf pan with butter. Set aside.
3. Whisk all of the dry ingredients, except the sugar, in a medium bowl.
4. With a mixer, cream the butter and sugar together until fully incorporated and creamy.
5. Add the flour to the butter mixture.
6. Gradually add the eggs.
7. Once mixed, fold in the bananas and bourbon with a spatula or spoon.
8. Pour the batter into the greased loaf pan and cook on the lowest rack in the oven for 25-30 minutes.
10. While the bread is baking, heat a small skillet with the butter, bourbon, and sugar in it.
11. Once the mixture starts to bubble, add the walnuts.
12. Toss the walnuts in the mixture, tossing often to avoid burning. Once you smell the nuts roasting, remove from heat.
13. With a few minutes on the timer, pour the walnuts and syrup over the bread (it’s best if the top of the bread is still a little soft so that the walnuts sink into the batter slightly).
14. Bake for about 5 more minutes or until a toothpick comes out clean from the center of the loaf.
15. Let cool for at least 10 minutes and then enjoy hot or at room temp!

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