Banana Bread

Banana Bread in all its glory made a heavy appearance in social media throughout the last year. Here are two different ways to add textural and taste variations to your banana loaf in the months to come.

Version #1 

Hemp Heart & Almond Banana Bread

3 very ripe bananas, mashed

½ c. brown sugar

1 egg

½ c. milk 

(whatever you have on hand works)

⅓ c. natural almond butter 

(smooth or crunchy both work)

¼ c. avocado oil 

(my preference for healthy fats)

1 tsp. vanilla extract

1 tsp. kosher salt

1 ¼ all purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

3 tsp. flax seed meal

2 tbsp. + 1 tbsp. sliced almonds

3 tsp. + 1 tsp. hemp hearts

Preheat oven to 350ºF. Spray a nine-inch by five-inch by three-inch loaf pan with cooking spray and then line with a piece of parchment, leaving an overhang on the long sides for easy removal of the loaf.

In a large bowl, whisk the sugar and egg together for one minute. Add in the mashed banana, milk, almond butter, oil and vanilla extract. Whisk until the ingredients are fully incorporated.

Into the same bowl, add in the salt, flour, baking powder, baking soda, flax seed meal, two tbsp. almonds and the hemp hearts. Switch to a wooden spoon and stir to combine all the ingredients evenly.

Pour the batter into the prepared baking pan. Lightly bang the pan on the counter to remove any air bubbles. Sprinkle the remainder of the almonds and hemp hearts over the top surface.  

Bake the loaf  for 45-50 minutes, use a skewer to check the center of the loaf for doneness. 

Cool on a wire rack for 20 minutes and then remove the loaf from the pan and cool completely (Feel free to cut a slice while warm!). 

Version #2 

Tahini & Coconut 

Banana Bread

3 very ripe, mashed bananas

½ c. brown sugar

1 egg

⅓ c. tahini 

¼ c. avocado oil 

(my preference for healthy fats)

1 tsp. vanilla extract

1 tsp. kosher salt

1 c. flour

¼ c. coconut flour

1 ½ tsp. baking powder

½ tsp. baking soda

3 tsp. flax seed meal

¼ c. shredded coconut

¼ c. ribbon coconut

Preheat oven to 350ºF. Spray a nine-inch by five-inch by three-inch loaf pan with cooking spray and then line with a piece of parchment, leaving an overhang on the long sides for easy removal of the loaf.

In a large bowl, whisk the sugar and egg together for one minute. Add in the mashed banana, tahini, oil and vanilla extract. Whisk until the ingredients are fully incorporated.

Into the same bowl, add in the salt, flour, baking powder, baking soda, flax seed meal and shredded coconut. Switch to a wooden spoon and stir to combine all the ingredients evenly.

Pour the batter into the prepared baking pan. Lightly bang the pan on the counter to remove any air bubbles. Sprinkle the ribbon coconut on the top of the batter. 

Bake the loaf  for 45-50 minutes, use a skewer to check the center of the loaf for doneness. Cool on a wire rack for 20 minutes and then remove the loaf from the pan and cool completely.

Slice and enjoy!