I’ve always been a fan of banana bread, but there’s only so many times I can eat the same old hyper-sweet white flour recipe that’s been around since the 1960’s (hyper is the key word – this recipe wont give you diabetes). This led me to modernize banana bread and bring it up to speed with the latest health trends. Here is my tweaked out version concocted for flavor and health. High fiber and moist. Mellow flavor. Very rich with a subtle sweet much like a cornbread. I’m convinced you’ll like this. Try it.
- 1 cup coconut oil (or vegetable oil)
- 4 eggs
- 6 extra ripe bananas (darker the better)
- 2 1/2 cups whole wheat flour
- 2 cups finely chopped dates
- 1 cup ground flaxseed
- 1 cup ground toasted buckwheat (or any ground nut)
- 1 cup ground chia seeds
- 2/3 cup honey
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 1/2 teaspoon aluminum free baking soda
- 2 teaspoon vanilla
- 2 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Blend together eggs, coconut oil, honey, sugar, molasses, vanilla, and bananas in a food processor. It’s also nice to leave small chunks of banana.
- In a large bowl, combine dry ingredients.
- Add wet mixture.
- Pour in a 8×13 inch loaf pan greased with coconut oil and dusted with flour.
- Bake 40 minutes
