This banana loaf is nourishing enough for breakfast and just sweet enough for dessert. It keeps for a couple of days covered and it only gets more moist and sweet over time. I use this recipe when I have guests who do not eat eggs and can substitute the butter for coconut oil for vegans.
Makes: 12 slices
Takes: 20 minutes plus baking time
1/3 cup melted butter
1 cup mashed ripe banana -- (4 medium)
1/4 cup honey
3/4 cup firmly packed brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup hemp seeds -- optional
2 tablespoons chia seeds optional
butter for pans
Optional Glaze: 2 tbsp melted butter with 1/4 cup icing sugar, 1/2 tsp vanilla, 2 tbsp Grand Marnier.
Combine banana, butter and honey in a mixer and beat for 2 minutes.
Combine dry ingredients in a large bowl; stir well. Add dry ingredients, stirring just until moistened. Spoon batter into two loaf pans that have been buttered.
Bake at 325 Convection degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, and remove from pan. Cool 15 minutes on a wire rack then add glaze if using.
For Optional Glaze: Whisk 2 tbsp melted butter with 1/4 cup icing sugar, 1/2 tsp vanilla, 2 tbsp Grand Marnier. Pour over loaf