Banana, Date + Walnut Loaf

• 1/2 cup walnuts, roughly chopped
• 1/2 cup gluten-free oats
• Olive oil
• Maple syrup
• Salt
• 3 overripe bananas
• 2 teaspoons real vanilla extract
• 1/2 cup almond milk
• 6 Medjool dates
• 1 1/2 cups all-purpose, gluten-free flour
• 1/2 cup white rice flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum

1. Preheat your oven to 425u0b0F and line a baking sheet with parchment paper.
2. In a mixing bowl, stir together the walnuts and oats with a tablespoon of olive oil, a tablespoon of maple syrup and a pinch of salt. Place half the mixture onto the prepared sheet pan and reserve the other half. Place the sheet pan in the oven and roast the nut mixture until browned and crunchy, about 10 minutes. Set the roasted mixture aside and turn the oven down to 350u0b0F.
3. Combine the bananas, vanilla, almond milk and dates together in a blender along with 1/4 cup maple syrup and 1/4 cup plus 2 tablespoons of olive oil. Blend until completely smooth.
4. Meanwhile, whisk together the flours, the baking soda and powder and the xanthan gum together in a large mixing bowl with a healthy pinch of salt. Stir in the banana mixture from the blender . Fold in the reserved toasted walnut mixture and transfer the batter to a nonstick loaf pan or a greased loaf pan. Scatter the reserved untoasted walnut mixture on top of the loaf.
5. Bake the banana bread until a wooden skewer tests clean and it's just firm to the touch, 50 minutes. Remove the loaf from the oven and let it cool completely before eating. If you're a flexible vegan, a swipe of cream cheese is really welcome on each bite.

walnuts, oats, olive oil, maple syrup, salt, bananas, vanilla, almond milk, dates, allpurpose, white rice flour, baking soda, baking powder, xanthan gum

Taken from food52.com/recipes/20226-banana-date-walnut-loaf (may not work)