Ok, so I don’t usually have a lot of leftover candied nuts after Christmas is over, but I was gifted some from friends and family who gave the recipe a try after I posted it on the blog. And we didn’t get to see everyone we usually see this year, baby time means less visiting time, so I saved a few jars just in case. It was so nice to try different takes on this recipe, especially since I had the chance to taste some savoury nuts as well. It’s so awesome to see different versions of this recipe; it really never gets old and boy are these nuts versatile!
This month’s recipe is Banana Bread by request. Yes, by request. Apparently I make a lot of loaves (cranberry, zucchini and lemon loaf, just to name a few) but have not made banana bread, my husband’s and most recently my son’s favourite, in a long time. So I decided it was time to make this coveted loaf, but I wanted to do something a little different. After reviewing a few different versions of a traditional banana bread, I loved the idea of using maple syrup instead of sugar (as suggested in Three Times a Day), but I am a bit of a crust fanatic and really wanted to add something crispy to top off the loaf. I considered using regular nuts, a staple in many banana bread recipes, and then I thought about adding chestnuts (something I am so excited to start using in future cooking/baking feats) but my husband and I agreed that it wouldn’t give the crunchy texture I was looking for. Then one day, while staring at some lonely jars of candied nuts, it hit me. Banana bread with a candied nut crumble! Just another way to share the joy that is candied nuts! So here it is folks and I have to say, I am super excited share this one because it really exceeded my expectations. Always a pleasant surprise when you’re trying something completely different.
*If you don’t have any candied nuts kicking around, be sure to check out the recipe from my Christmas post here.
BANANA BREAD WITH A CANDIED NUT CRUST
for the bread
2 ripe bananas
2 tablespoons plain yogurt
1 tsp cinnamon
½ cup butter (melted)
1 cup pure maple syrup
2 eggs (lightly beaten)
½ cup milk (I used lactose free)
1 ½ cups white flour
½ cup of whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/8th tsp salt
½ cup crushed candied almonds
for the crust
1 ½ cups crushed candied almonds
1 tbsp melted butter
- Preheat oven to 350 degrees F.
- Butter and flour a 9×5 inch loaf pan.
- Crush 2 cups of candied almonds using a blender. (separate for 1 ½ cups for crust and ½ cup for the bread).
- In one bowl, mash bananas with a fork. Add yogurt, milk, eggs, maple syrup, ½ cup of melted butter and cinnamon. Beat well.
- In another bowl, combine both types of flour, salt, baking powder and baking soda. Add this to the wet ingredients and mix well. Fold in ½ a cup of crushed candied almonds.
- Pour batter into the loaf pan.
- Combine 1 ½ cups of crushed candied almonds and 1 tbsp of melted butter to make the crust. Sprinkle over loaf, gently patting down to help it stick.
- Bake for 55- 60 minutes. Let cool for approximately 45 min and serve.