45g (3/8 cup)walnutsplus 4~6 Tbsp for sprinkling on top
Instructions
Mix ground flaxseed and water together and let it sit for 15 minutes (to make the “flax egg”)
Preheat the oven to 175 °C (350 °F). Line or grease a pound cake pan (Mine is 15.5×6.5 cm).
Mash the bananas with a fork until smooth, then add other wet ingredients (coconut oil, syrup, “flax egg,” and vanilla extract). Whisk until all mix combine.
Add the dry ingredients (oat flour, almond flour, baking powder, baking soda, and salt). Whisk until all incorporated, no flour or lump in sight.
Stir in the chopped walnuts.
Pour the batter into the pre-lined / greased baking pan. Smooth the top, then sprinkle with additional chopped walnuts.
Bake at 175 °C (350 °F) for 30 – 40 minutes until you stick a toothpick in the middle, and it comes out clean.
Move on to a wire rack to cool down for 30–60 minutes. Remove from the mould, slice, and enjoy.
Video
Notes
*Coconut oil: I’ve tried with macadamia nut butter instead of coconut oil with success, so I added it to this recipe.
Storage: Store the leftover in an airtight container in the fridge for 3 – 4 days or in the freezer for up to 1 month. Just let them thaw at room temperature or heat in the oven or microwave until warm.