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Seeded Whole-Wheat Banana Bread


Raise your hand if you love banana bread! ðŸ™‹ðŸ™‹ðŸ™‹

Who doesn't love banana bread?! Banana bread is one of the very first quick breads I've ever made and definitely wasn't the last. Quick breads are so simple to whip up and they're always so moist. They are also super adaptable to be made healthier!
Today, I'm sharing with you Lindsay Hunt's healthier banana bread recipe, straight from her newly published cookbook, Healthyish. OXO was gracious enough to send me a copy AND they even provided me with some spankin' new supplies to get my baking on!

I don't say this enough but I swear by OXO products! The quality is incomparable and everything is so well-designed. If you're looking for non-stick products that are true to their name, look no further. Not only is their loaf pan structurally built for a secure grip, durability, and easy cleaning, but the banana bread cooked perfectly even and slid right out of it. The same goes for the cooling rack, also under their non-stick line- its unique design allows for even and quick cooling and get this...it doubles as a baking rack!
Now back to the recipe, I will admit, I was a little hesitant to try seeds in my banana bread. The only seeds I've ever eaten are flax seeds and I usually hide them in my smoothies. But I took a chance in the name of health and I did not regret it! The flavor of the seeds is actually pretty mild so all they really do is add an extra crunchiness which I loved (and also more nutrients, of course!). The original recipe calls for nuts as well but I know nobody in my family is a fan of nuts so I left them out. I imagine they would take this bread to the next level though, health-wise and taste-wise.
Oh, and before I leave you all with the recipe- you must check out OXO's stainless steel measuring cups and spoons. They are magnetic, people. How awesome is that? No more cups and spoons scattered everywhere, you can easily just stack them all together, nicely and neatly. I will be honest, I didn't use the oven thermometer that OXO sent me, but I am confident in their consistency to make excellent products so I will recommend it. I first started using an oven thermometer to make macarons and you know what guys, you would be surprised how useful an oven thermometer really is! So if you're going to use one, use one that has been tested in over 50 different oven models to ensure durability and stability.

Happy baking! #OXOBetter #healthyishcookbook

Seeded Whole-Wheat Banana Bread

Yield: One 8 1/2 X 4 1/2 inch loaf
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Ingredients:

1/2 cup neutral flavored oil, such as canola, vegetable, or grapeseed oil
1 and 1/2 cups whole-wheat flour
1/4 cup plus 2 teaspoons poppy seeds
1/4 cup plus 2 teaspoons sesame seeds
2/3 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed banana, from about 3 really ripe bananas
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup pecans or walnuts, toasted and chopped

Directions:

Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray, then line with parchment paper, leaving an overhang on opposite sides.

In a small cup, mix together 2 teaspoons poppy seeds, 2 teaspoons sesame seeds, and 1 tablespoon sugar. Set aside.

In a medium-sized bowl, whisk together flour, 1/4 cup poppy seeds, 1/4 cup sesame seeds, baking powder, and salt to combine.

In another bowl, add oil, eggs, mashed banana, and vanilla extract. Whisk together until well-incorporated. Fold in dry ingredients until just combined. Stir in nuts.

Pour batter into prepared loaf pan. Sprinkle seed/sugar mixture evenly on top of the batter.

Bake in preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean. Remove from oven and let rest in pan for 15 minutes, before removing using the parchment paper overhang.

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