Hello Friends,
These days I’ve been up to lots of baking and recipe testing. I’ve been on the hunt for easy go to meals I can bake or cook ahead and will last all week long. Because as I expressed in my last post, life is ever moving and busy with three growing children.
After testing this banana bread a few times, I think I’ve come up with the perfect balance between sweet and moist. Plus using nut butter and olive oil keeps this bread so moist. I also used date syrup and coconut sugar instead of traditional sugar, which gives a rich flavor without the crash. You feel me?
So I hope you fill your weekend with baking and much relaxation. Leave a comment with baking questions or if you make it let me know!!
Now lets bake some bread. Xo
Banana Nut Butter Bread recipe
INGREDIENTS:
- ½ cup mild extra virgin olive oil
- ½ cup nut butter of choice ( or mix)
- 2 fully very ripe bananas mashed with a fork
- 3 room temperature pasture raised eggs
- 1 tsp vanilla
- Bunch of pumpkin seeds for top
- ¼ cup date syrup
- ⅓ cup organic coconut sugar
- 2 tsp ground ginger
- ½ cup brown rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ½ cup gluten free rolled oats
- ¼ tsp kosher salt
- ½ tsp baking soda
- 1 cup chopped chocolate, chocolate chips or walnuts or seed mix
- Raw sugar for topping
DIRECTIONS:
Preheat the oven to 350 F. Line a loaf tin with non-stick spray or non-stick spray then line with parchment paper up the sides and bottom. ( Either option will do).
In a bowl, peel your bananas, and mash well with a fork. Set aside. Crack your eggs and put them in a bowl. Measure out all your ingredients and put them in front of you. In another bowl put your dry ingredients except sugar and whisk them.
In a stand mixer with whisk attachment, whisk your nut butter and oil together until smooth. Then add your sugar, date syrup, and vanilla. Mix some more about 1-2 min. Drop in your bananas, and alternate them with the eggs. Then add your flour. Mix until incorporated.
Fold in your chocolate chips or nuts with a spatula. Then pour your dough in prepared baking tin. Top with organic raw sugar and pumpkin seeds to taste.
Bake in the oven for 45 min at 350 on the middle rack. Then check with a toothpick, if it's still wet bake for another 10 - 15 min. And cool completely overnight on a cooling rack before cutting into. Please resist the urge to cut into it, it will stay moist and delicious if you WAIT! TIP: although we will be tempted to open the oven to check the bread, it will “fall” or “sink” if we do, so let it cook a good bit before checking. ENJOY!