Hello sweet friends,
Today is cold, blustery and raining buckets here in Tennessee which feels like the PERFECT day to stay home and do some baking! This Hippy Banana Bread was what I chose to make and I am so glad that I did! We are big fans of banana bread as you can see from all the recipes that I have shared here! We like the classic traditional version, whole wheat , Nutella, peanut butter, cream cheese or even double chocolate banana bread, but today I was in the mood I was in a wild and crazy mood. I wanted something with more bite–a chewy, crunchy loaf! Thus the name Hippy Banana bread! It is not your traditional banana bread, in fact it is a bit of a rebel, loaded with all sorts of seeds, nuts and fruit! Trust me when I say this combination tastes incredible along with being hearty and healthy! I like to slice this bread thick and freeze it in between wax paper for a quick and easy breakfast or snack anytime because lately, this Hippy Banana Bread hits the spot every time!
Feel free to exchange the nuts, seeds and fruit for your favorites or what you have on hand. Some of my boys don’t love dried cherries, so I have swapped it out for shredded coconut instead, which was amazing!! The sky is the limit when it comes to add ins. Have fun!
I wish you peace, love and hearty hippie banana bread on this cold winter day!
xoxo
Hippie Banana Bread
Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil
- 1/2 cup brown sugar, packed (or coconut sugar)
- 1/4 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs (or use flax –1 TB ground flax mixed with 3 TB hot water wait for a few minutes)
- 3 ripe bananas, mashed (about 1 cup puree)
- 1/2 cup chopped walnuts
- 1/2 cup dried cherries (or shredded coconut)
- 1/2 cup sunflower seeds
- 1/2 cup pepitas (pumpkin seeds)
Instructions
- Preheat oven to 350F.
- Butter an 8 x 4 inch loaf pan. Line pan with a sling of parchment paper, with the long sides overhanging. Lightly butter the parchment, then set the pan aside.
- Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
- In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, cherries, sunflower seeds and pepitas until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.
- Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, lift the bread out of the pan, unwrap and allow to cool completely on a wire rack.
Recipe Source: slightly adapted from Shutterbean
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