I’ve been having serious cravings for banana bread lately, so I had to answer those cravings today! Fortunately, my new favorite cookbook came to the rescue with an amazing and healthy recipe by Amy Chaplin! I made a few changes to her recipe and it still came out super moist, sweet, and nutty. I also had some ripe bananas to use up so this + my banana bread cravings came together at the perfect time! It’s been in the 90’s here today, which is so unusual for this time of year and just the thought of turning on my oven, was making me sweat! But trust me, I would turn on my oven for this ANYDAY! Is there anything better than banana bread fresh from the oven (well besides chocolate chip cookies of course)? I ate half the loaf for lunch today and will TRY to save some so the rest of the family can eat it for breakfast tomorrow. These would also be great turned into muffins! The struesel is baked right into the middle, but you can leave it out, or sprinkle it on top. The choice is yours! If you like banana bread, then you might want to check out this Chocolate Swirl Pumpkin Bread!
Banana Bread Batter
4 ripe bananas
2 T almond milk
1 T vanilla extract
1/4 cup plus 2 T olive oil (you may sub coconut oil)
1/2 cup maple syrup
1 3/4 cups sprouted spelt flour (you may sub whole wheat although I haven’t tested this)
2 T ground flaxseed
2 t baking powder
1/2 t sea salt
Preheat oven to 350F.
First, make the streusel using the recipe below. Set aside.
Mash the bananas in one bowl and then add the next 5 ingredients in with it.
Sift the flour into a separate bowl and then add the baking powder and salt.
Slowly pour the dry ingredients into the wet a 1/2 cup at a time, until the mixture is well combined.
Spray a 9×5 loaf pan with a little cooking spray and pour in half the batter. On the top of the batter, sprinkle on the streusel evenly covering the batter.
Then pour on the remaining batter on top.
Bake for about 5o-60 minutes or until a toothpick or skewer poked into the center comes out clean.
1 cup toasted walnuts (heat in a dry pan over medium heat until fragrant about 2-3 minutes)
4 T coconut butter (or regular butter)
2 t cinnamon
2 T coconut sugar
2 T maple syrup
Place all the ingredients above into a food processor and pulse a few times. The mixture should still be chunky like course sand.