Hippy Banana Bread
(recipe from Shutterbean)
makes 1 loaf
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup olive oil
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup*
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs
- 3 ripe bananas, mashed (about 1 cup puree)
- 1/2 cup chopped walnuts
- 1/2 cup dried cherries*
- 1/2 cup raw sunflower seeds*
- 1/2 cup raw pepitas
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.
Notes from JennyBakes:
I ran out of maple syrup so I ended up using 2 tbsp maple syrup and 2 tbsp dark Karo syrup.
I used dried orange-scented cranberries instead of cherries, because I had leftovers from the holidays.
I used shredded coconut instead of sunflower seeds because I had it on hand.
I did use walnuts and pepitas, because I happened to have them...