Banana bread has been one of my favorite food items since childhood. I’m not really sure what it is about it that makes me love it so much, but I truly do.
The recipe presented here is not your standard version that your grandmother makes. The chocolate chips and almonds are nothing entirely new to the banana bread game — it’s the flax seeds that throw in the twist here. I have a decently large container of them in my pantry, so I thought that mixing them into the batter would be a great use and would provide an extra nutritional boost. Some even call it one of the most powerful plant foods on the planet. This should make you less guilty about having an extra slice.
I sprinkled on some oats for a little more visual texture, but they’re definitely not necessary. Lastly, I also tried a few in muffin form to see how they would turn out—I think I baked the muffins slightly too long though, as they were a not as moist as the whole loaf. Maybe next time.
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 large, ripe bananas (approx. 1 1/3 cups)
- 2 1/2 cups all-purpose flour
- 2 tsps. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1/2 cup milk
- 1/2 cup chocolate chips (I prefer semi-sweet or dark)
- 1/2 cup chopped, roasted almonds
- 1/4 cup flax seeds
- 1. Preheat your oven to 350˚F.
- 2. Cream together butter and sugar until light and fluffy.
- 3. Mix in eggs one at a time until fully incorporated. Then add in your bananas.
- 4. Sift the flour, baking powder, salt, and allspice together.
- 5. Beginning and ending with the dry mixture, alternate adding in that and the milk.
- 6. Mix in chocolate chips, almonds, and flax seeds at the end.
- 7. Pour into a greased and floured loaf pan. Bake for 50-55 minutes, or until done.
This post was originally published on The Hungry Hutch.