Description
One of the very best banana breads ever!
Scale
Ingredients
The Bread
- 2 cups whole wheat (heirloom flour)
- 2 tablespoons flaxseeds
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground pumpkin pie spice blend (or 1/2 teaspoon cardamom and 1/4 teaspoon nutmeg)
- 5–6 ripe medium-sized bananas
- ⅓ cup maple syrup
- ⅓ cup neutral vegetable oil (safflower or sunflower)
- ¼ cup melted raw virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup chopped pitted dates
- 1 cup chopped pecans (toasted)
The Topping
- ¼ cup chopped raw pecans
- ¼ cup flaked and/or shredded coconut (unsweetened)
- 1 tablespoon flaxseeds
Instructions
- Preheat oven to 350ºF. Line a 9″x5″ loaf pan with parchment paper.
- In a large bowl, whisk together the flour, flaxseeds, baking powder, sea salt, and spices until combined.
- In a medium bowl, whisk together the mashed banana, maple syrup, oils, and vanilla until well blended. Add the chopped dates, stir to mix in. The dates will loosen from clumps as they mix.
- Pour the wet mixture into the dry, and fold together with a spoon. Add in the toasted pecans, and mix gently until fully combined. Pour batter into the prepared loaf pan.
- Sprinkle the top with chopped raw pecans, coconut, and flaxseeds.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Careful not to over bake!
- Place the loaf pan on a cooling rack and let the bread rest in pan for 10 minutes. Using sides of parchment, lift bread out, and allow to cool completely. Store in airtight container, will keep for a few days.
Notes
Adapted from Kale and Caramel