Is there anything more universally loved than banana bread? From toddlers to grandfolks, it is a much loved food. This yummy bread is ideal for following the “Fix It! Plan” way of eating. It’s heart healthy and whole grain, plus it contains no sugar, except the small amount present in the 80% dark chocolate. It’s sweetened with pure maple syrup, and filled with the goodness of nuts and seeds.
This is another great recipe from Sarah Britton’s My New Roots blog. I love the combination of walnuts, pumpkin seeds and dark chocolate. Sarah also used pecans but I found they were hidden among the other flavors, so If I use them again in this bread, I’ll toast them first.
I made this for Bill’s birthday this year, baked it in an 8″ round cake pan, and he loved it, as did daughter and grandson! Like I said.. all ages! I’ve also gifted it in a loaf pan. AND I suspect it would bake up fine as muffins too, but I haven’t tried that yet.
It’s quite easy to prepare–I start by chopping the chocolate and combining in a bowl with whatever combination of nuts and seeds I’m going to use. Then I whisk together the dry ingredients in a large bowl. After that, just whip up the wet ingredients in a blender and pour into the dry, stirring until only just blended.
Now fold in the chocolate, nuts and seeds and spoon into whatever shape pan you want to use. I like decorating the top as you can see.
Coziest Banana Bread
¼ cup milk of your choice (almond, hemp, cow, goat, soy…)
6 Tbsp. olive oil, butter, ghee, coconut oil (I use expeller pressed coconut oil)
6 Tbsp. maple syrup
1 tsp. pure vanilla extract
2 ¼ cups mashed ripe bananas (approximately 5 medium bananas)
2 cups flour (Sarah uses equal parts light + whole spelt, but I used all whole spelt)
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1 cup chopped nuts + seeds (I used walnuts and pumpkin seeds)
¾ cup chopped dark chocolate (1 standard 100 g bar) – optional (I used 80% dark)
- Preheat oven to 350F.
- Line an 8” x 8” cake pan or loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
- Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
- In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts and chocolate.
- Pour into a cake pan and smooth the top. Bake until a toothpick inserted in the center comes out clean (time varies greatly according to oven – check periodically after the half hour mark).
Photos by: Bill Peterson Galleries