It’s the
first rainy day we've had in Vancouver in quite some time and I'm enjoying the
lazy evening in with some baking. I have
been at my new job for about a week now and wanted to bring in a morning treat
for our daily meeting. Trying to think of
a crowd pleasing recipe, it was a no brainer to make my friend Melanie’s banana
bread.
Melanie has
the recipe posted on her own blog and has recently opened a pizza deli in Lonsdale
Quay. In her recipe she gives several
suggestions on combinations of ingredients to use and the recipe below is one of
several possible variations. I think the
part of this recipe that makes it so tasty is the bananas and sugar on top of
the loaf, they caramelize ever so slightly for an extra sweet kick in each
bite. In an attempt to reduce my intake
of refined sugar I substituted coconut sugar for the brown sugar and sprinkled
just a bit if brown sugar over top of the bread and bananas.
Banana
Bread
1 tbsp
soft butter
1 cup
coconut sugar
1 tsp
vanilla
2 eggs
3 ripe
bananas mashed with a fork
1 ½ cups
flour
1 tsp
baking soda
½ tsp
salt
½ cup
chocolate chips
½ cup unsweetened
shredded coconut
½ raw
pumpkin seed
½ cup
walnut pieces
1 banana
sliced into thin slabs
1 tbsp brown
sugar
Preheat oven to 350 C
Beat the butter and coconut sugar until combined. Add the vanilla and eggs.
Mix until combined.
Add the mashed bananas.
In a separate bowl add all dry ingredients and mix.
Add the wet ingredients to the dry and mix until just incorporated.
Pour batter into a greased loaf pan. Top with sliced bananas and brown sugar.
Baking time varies anywhere from 45 minutes to over 1 hour. Bake until an inserted skewer comes out
clean.
Allow to cool in pan 10-15 minutes before removing and
cooling on wire rack.
Enjoy!
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