In honor of Banana Bread day I thought I would bake up a couple of loaves. I love the traditional banana bread but I wanted to try something different.
I generally try to replace some of the all-purpose flour with wheat flour when I can. In most recipes I have not been able to taste a difference and I am adding a better for you element. This time I also added some chia seeds. I have been trying to find ways to use the chia seeds and flax seeds stash that I have. I usually use them in smoothies and have added them in cookies.
Makes 2 Loaves
- 6 bananas, very ripe
- 1 tsp. lemon juice or 1/4 lemon zest
- 1 1 /4 cups wheat pastry flour
- 2 cups of all-purpose flour
- 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. chia seeds
- 2 cups sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Preheat the oven to 350 degrees.
- Prepare two loaf pans by spraying lightly with cooking spray or you can butter.
- Place the bananas, lemon, sugar, eggs, and oil into the food processor (or mix by hand)
- Pulse for 30 seconds or until smooth.
- Sift together flours, baking powder, baking soda, salt and chia seeds in a medium mixing bowl.
- Set aside. Pour wet mixture into dry mixture and fold until just combined.
- Divide batter evenly between the loaf pans.
- Bake until tester inserted near the center comes out clean, about 55 minutes.
- Cool the loaves in the pans for a few minutes, then remove the bread from the pans, transfer to cooling racks.
I would suggest mashing the bananas and mixing things up by hand. I chose the food processor because my arm/wrist was hurting this weekend. Depending on your preference you can also add a dash of cinnamon or nutmeg. I would also suggest cooling completely before slicing otherwise it will crack (like in the photo). I just couldn’t wait to let it cool, I wanted to have a hot piece.