Monday, January 11, 2016

Favorite banana bread

I have written about my obsession for banana bread before. I don't know about you, but I get bored following the same old recipe much to the alarm of the family. "Why do you have to mess with it?" is a common refrain in our house.

This time thankfully, someone else did the tinkering. A banana bread full of seeds. I am so glad I tried it. It has healthy fats from nuts and you will feel so virtuous eating a slice for breakfast.


Seeded banana bread  veganized from Vanilla Garlic

3 bananas mashed
3/4 c sugar in the raw
1/4 c oil
1 tbsp peanut butter (original recipe calls for 1/4 c tahini)

1/2 c sunflower seeds toasted
1/2 c pumpkin seeds toasted
1/4 c white poppy seeds toasted
1/4 c sesame seeds toasted
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
11/2 c whole wheat flour

Oven temp 350 deg F


If you have a microwave, cheat like me and use it to toast the seeds. Spread each seed in a single layer on a kitchen paper towel and nuke for a minute. If the seeds need to toast longer, do it in 20 second bursts. Dump into a bowl and allow to cool. Toast the other seeds separately and dump into the same bowl. Otherwise toast the seeds(separately) in a skillet over medium heat, stirring constantly and watch they don't burn.

Preheat oven to 350 deg and grease a loaf pan. Line the bottom of the bowl with parchment

Measure the sugar into a large mixing bowl.Mash the bananas into the bowl with a fork(after peeling of course). Mush the bananas and sugar until there are (almost) no lumps (or when you have had enough). Add the oil and the peanut butter and mix well. Measure the flour into the bowl. Make a couple of indentations on the surface of the flour and put the baking powder, baking soda and salt. Smooth with a fork and fold into the banana mixture. Fold in the toasted nuts.

Bake @350 in the loaf pan for 60 to 70 minutes. Cool in pan for 10 mins and then on a rack. Keeps well at room temperature for a couple of days.

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