I have been getting requests for this recipe from family and friends, so I happily share my recipe for you to share as well.
Hatzin’s Banana Bread
1 cup organic evaporated cane sugar
1 cup brown sugar
1 cup (2 sticks) softened butter
6 ripe organic mashed bananas
4 eggs- well beaten
1 cup organic whole wheat flour*
1 ½ cup spelt flour*
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon vanilla extract
¼ cup ground organic flaxseeds, plus a little more for topping
½ cup of raw unsalted pumpkin seeds
Directions: Preheat oven to 350 degrees F. Cream sugar, vanilla and butter until fluffy, add bananas, eggs and beat until mixed. Sift together dry ingredients. Blend with wet ingredients. Pour into two greased loaf pans. Sprinkle a little extra ground flaxseeds on top. Bake 45 minutes to 1 hour. Cool pans on rack.
*You may substitute the above flour for Bob’s Red Mill Gluten Free Flour if you are gluten intolerant. I recommend this brand because I have used this particular gluten free flour before with this recipe and it turned out great.
Makes two loaves.
-Hatzin Escalante 2011