We interrupt this regularly scheduled tour of South India to bring you a recipe. It’s not Indian breakfast, but it’s supremely tasty. Also, my twitter peeps were asking for the recipe, so I had to hook you all up. More on Indian travel, food & recipes coming soon!
Happy long weekend, happy Easter, happy Sunday! Whatever you’re enjoying today (Happy Birthday, Ash!!), you need banana bread to celebrate.
We had our friend Dave over for a chill Saturday afternoon hangout & scotch tasting yesterday, and I thought it was high time to use up the really ripe bananas hanging out on my counter. Turns out Dave likes banana bread. Perfect!
Have you noticed that a lot of whole wheat recipes say they are whole wheat and then have only 30-50% whole wheat flour, and then they bulk it out with all-purpose white flour? That drives me crazy. So I’ve been trying to make a whole bunch of my standard recipes that I’ve been using for years into 100% whole wheat recipes (like my 100% whole wheat chocolate chip cookies, compost cookies, toblerone cookies, pizza dough, calzone dough, crepes, sweet tart dough, savoury tart dough, and flatbreads), so I thought it would be a good idea to try it out with my standard Banana Bread recipe. And success!!! So now you have a 100% whole wheat banana bread recipe.
I have made this banana bread so many ways over the years — with applesauce instead of the butter (works great!), honey instead of the sugar (also good), with no extras mixed in, just nuts, nut-free, or now this version: with absolutely everything but the kitchen sink. Seeing as I had just cleaned out my freezer, I knew I had a bunch of extra delicious bits and bobs I could throw in. The pumpkin seeds were my last thought, and I am so glad I added them.
Feel free to experiment with whatever add-ins you’d like. Somewhere between 1/3 cup and 1 1/2 cups of stuff works pretty well. I think pecans & pumpkin seeds could be a nice combo. When you search Pinterest for “banana bread”, you may be inspired by the combos on there like chocolate + orange, blueberry + walnut, or even dried cranberries!
To make it pretty, I poked some banana chips I had on hand into the top. They make it a pain to slice, but the loaf looks so lovely. I think a sprinkling of chopped nuts would also look fabulous. Enjoy!
Whole Wheat “Kitchen Sink” Banana Bread
- 1 1/3 c. whole wheat flour
- 2 Tbsp. ground flax seeds
- 1 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/3 c. butter
- 2/3 cup raw cane sugar
- 1 tsp. vanilla
- 2 eggs, beaten
- 3 very ripe bananas, mashed
- 1/4 c. chopped walnuts
- 1/4 c. chocolate chips
- 1/4 c. cacao nibs
- 1/4 c. pumpkin seeds
- 1/4 c. unsweetened coconut flakes
- 1/4 c. banana chips (optional)
Preheat oven to 350F.
Prepare a loaf pan (standard size: 23cm x 12.7 cm or 9″x5″) by greasing it with butter or coconut oil.
Whisk together the dry ingredients: flour, flax seeds, salt, baking soda, and baking powder.
In a large bowl or stand mixer, cream together butter and sugar. Add the flour mixture and mix until the mixture is crumbly. Beat in the eggs and vanilla. Fold in the bananas until all ingredients are incorporated. Then fold in the walnuts, chocolate chips, cacao nibs, pumpkin seeds, and coconut.
Pour the mixture into the greased loaf pan. Decorate the top of the loaf with banana chips, or any extra toppings.
Bake at 350F for 60 minutes, until the top is browned, and a knife or skewer inserted into the centre comes out clean.
Let cool in the loaf pan for 5-10 minutes. Remove from the pan and let cool completely on a wire cooling rack.
Slice, eat and enjoy!