I took my favourite banana bread and pumped it up with chia seeds, hemp hearts and nuts for extra protein and healthy fats. The recipe makes two loaves…and trust me you will eat them both.
Life is busy with two boys and this is my go to breakfast. Dashel arrived in April and Oscar is almost 3 years old in June. I’m doing a lot of batch cooking and baking like this to try to stay ahead of the game..or the next meal/snack!
If you want to freeze baked goods like this bread let them cool and freeze in freezer bags. Then I quickly warm it in the microwave and breakfast is ready in under a minute and I know it’s healthy. Or keep one loaf and give one away to a friend. The bread freezes well and never lasts very long at our house. I love it with almond butter and a hot cup of tea or coffee for breakfast.
5 large ripe bananas mashed
1/2 cup melted or room temperature coconut oil
1 tsp salt
1 1/2 cups flour (for GF use Bob’s Red Mill cup for cup gluten free flour)
2 cups large flake oats
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup maple syrup
1/4 cup hemp hearts
1/4 cup chia seeds
1/4 unsweetened coconut flakes
1/2 cup raisins (or chocolate chips or chopped dates)
1 cup chopped walnuts (or any nut you like)
Optional topping: 2 tbsp sunflower seeds or pepita seeds to sprinkle on top before baking
Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet in another. Combine, but don’t over stir. Grease a loaf pan generously with coconut oil or non stick spray. Pour approximately half of the batter into the loaf pan. Sprinkle the half the seeds for topping on top if using. I think this looks lovely once it’s baked. Bake at 350 degrees for 50-55 minutes or until a knife inserted in the middle comes out clean.
You can bake the second loaf right away, or the batter is fine to sit in the fridge a few hours. Sometimes I also bake the second loaf batter as 12 muffins. Just increase oven to 375 degrees and bake 15 minutes or until knife inserted in middle comes out clean. Enjoy!