Tuesday, July 12, 2011

Healthy and Delicious Banana Bread Recipe

My kids love Banana Bread and I love this recipe! A few weeks ago we went camping near Yosemite National Park. I told my husband I would bake my Banana Bread the morning before we had to leave and it would be ready to go by the time he arrived from work. I was so busy packing the car I forgot to bake the banana bread!! It was 4:20 pm and he was going to be leaving work by 4:30 so I quickly got everything out of the pantry and literally threw it together in 5 minutes!! I threw both loaf pans in the oven and set the timer on my iphone! When my husband pulled up the drive way I told him the bread was still baking but it would be ready by the time we finished packing the last minute items in the ice chest. I was the last one in the house carefully taking my hot loaves out of the oven. I did not have time to cool on a rack, so I just pulled out the tin foil and carefully removed the loaves and placed onto the tin foil and wrapped them in several layers. I placed them into brown paper lunch bags, locked up the house and jumped into the car (everyone was already waiting in car). I rode with two hot loaves in my lap most of the way up to Yosemite! Except for when we got to our destination we arrived with only one loaf! The aroma took over my husband and kids and one of the loaves ended up looking like it was attacked by ravenous wolves! We still managed to have one loaf to share with our friends while camping and it made an excellent addition to our camp breakfast.

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


Erin Jorgenson said...

Plus, Bob's Red Mill is from Portland! You want to live here. We are the best!

Hatzin said...

Yes and I love all the products they carry at my local Raleys!! I loved it when they carried the big huge bags of flour at Costco but I don't see it anymore. ;(