Banana Seed Bread

Warm, chewy, comforting banana bread. It’s one of my favorite things. And not too unfriendly on the hips. I’m generally resistant to “healthifying” recipes, unless you can do so without taking away from the enjoyment of the food. That said, I find most banana breads, even homemade ones, too damn sweet and they stick to the roof of your mouth like bad pancakes. So, I have played with multiple banana bread recipes, given to me over the years. The recipe below is loved by my whole family.

This banana bread is moist, seedy (and a little nutty), and a true comfort food. It’s lightly sweet, has a pleasant crumb, and is full of nutrients. It is not lowfat, but the fats it contains are the good kind, so you can enjoy it (very happily) in moderation at any time of day.

My Banana Seed Bread. Mine. But I share.

(Makes one large loaf – I usually make it in a standard bundt pan.)

Preheat your oven to 350 degrees. I know. You usually ignore this step, don’t you? Well, stop it. Turn the flippin’ oven on so we can get baking. It’s okay. I’ll wait…

Now. Grease your pan generously, then sprinkle some of the chopped nuts and pumpkin seeds in the bottom. Those will sit like lovely decor upon the top when you flip it out, like a pro. Done? O good. Set that aside, love. Let’s mix.

Dry Ingredients:

1 c. whole grain white flour, or All-Purpose, if you’d like
1 c. whole wheat flour
2 T. ground flaxseed
1/2 c. raw pumpkin seeds, aka “pepitas”
1 T. chia seeds
1/2 T. poppy seeds
1/2 c. rolled oats (whole)
1 c. chopped nuts (your choice) – if you’re fancy, toast them a wee bit first.
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1/2-1 tsp. cinnamon, to taste
dash of nutmeg
If you have kids, they love to add chocolate chips, don’t they? Or blueberries. I leave that entirely up to you. Add them here, in with the dry stuff.

Mix together dry ingredients in large bowl and set aside.

Now for the gooey bits.

Gooey bits:

– 2 mashed bananas, ripe as hell, if you please.
– 1 c. raw sugar OR 1/2-2/3 c. honey or grade B maple syrup (I use 1/2 c. honey. You may like it sweeter. Up to you.)
– 3 T. grapeseed oil or coconut oil. Light olive oil is also great.
– 1 tsp. real vanilla extract PLUS 1 tsp. vanilla bean paste. Or whatever.
– 2 lg. eggs, or 3 regular dinky eggs
– 3/4 c. buttermilk

I’ve been baking and cooking my whole life, practically. So I generally know when something needs a little more liquid or a little more dry … I don’t want to hold your hand here, so I’m just going to say that the larger your bananas, eggs, etc. the goopier it will be.  Goopy is a technical term, but let’s just assume you know that if it seems too runny, it probably is. Add some more flour or oats. But try it out exactly as above first, so you have a baseline for your preferences. This should be thick and lumpy. It’s a quickbread, not a cake. You’re going to have to forgive the blemishes. Nuts, you know. Can’t do a thing with them, the lumpy little bastards.

Bake for a half an hour, checking up on it after 25 minutes and every five minutes or so thereafter. It will be firm all around, golden and slightly cracky, most like. Once it’s done, let it cool in the pan for about ten minutes, then turn it out onto a cooling rack. Let it cool thoroughly before you cut into it, you heathen.

Or don’t.

Because – WHO DOES THAT???!!

Enjoy, banana britches. Just don’t say I never gave you anything.


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