This is not the first banana bread recipe that you’ll find on this site, but it is (perhaps) the most popular one. I took a loaf to work this morning and it was gobbled with glee – nothing could make me happier. Which is why I baked two loaves!
The other loaf is mine and mine alone. Life has been a little bit nutty lately….running in the morning, swimming at lunch, biking to and from the office, walking/hiking/running with Gunner on the beach, in the park, along the shore, through the neighborhood. Cleaning the house. Making dinner. Making lunch for tomorrow, and getting ready to do it all over again.
This is not so unlike most of us 9-5ers that run a tight ship – maximizing each moment we have to enjoy the sun, take it all in, or just keep it together. So I have been slipping slices of this bread into my bike jersey and messenger bag, and will be taking the remains with me on a weekend roadtrip to stave off the raving lunatic that rears her head when hunger hits. Enjoy! – xo L
- 1 cup spelt flour
- 1 cup unbleached white flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 6 Tbsp coconut oil OR coconut manna, warm but not liquid state
- 2/3 cup turbinado sugar
- 2 Tbsp ground flax seed
- 2 ripe bananas
- ¾ cup coconut milk w/cream
- 1 tsp vanilla extract
- ½ cup large flake coconut, unsweetened (+ extra for sprinkling )
- 1/2 to ¾ cup toasted cashews, chopped
- ¾ cup dates, pitted and chopped roughly
- Preheat your oven to 350F degrees.
- In a large bowl, whisk together dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the coconut oil/manna with the sugar until well incorporated. With the mixer spinning, add in the flax seed. Continue to keep the mixer spinning as you add in the bananas – incorporate. Then the coconut milk and vanilla. Incorporate again. This process may take 3-5 minutes; when you are done, you’ll have a creamy, smooth batter.
- Next add in the dry ingredients in several stages, being certain that each addition is mixed in well before adding the next. Don’t over mix here – this can result in a tougher bread! Remove the paddle from the bowl and, with a spatula, fold in the cashews, ½ cup of the coconut, and the dates.
- Transfer to a loaf pan and sprinkle with additional coconut. Then, bake for 1-1.5 hours or until a skewer inserted in the middle of the loaf comes out cleanly. Stick a slice in your bike jersey, feed to your friends, or bake a loaf as an edible “I’m sorry, I love you” gift. You’re sure to please in any case.