Banana bread is one of my husband’s favorite treats. I usually follow a classic banana bread recipe that my mom always made for my sister and I when we were little. This past weekend, however, I was inspired to try something a little different. Instead of white flour, I used a whole wheat pastry flour (a healthier alternative to white all-purpose flour). I also included an extra banana, some chia seeds (packed with Omega 3 good fats) and a few walnuts (also rich in Omega 3 good fats). I also opted to use some dates to help sweeten up the bread, instead of so much sugar. I hope you enjoy it!
This recipe is adapted from Beard On Bread.
2 cups organic whole wheat pastry flour (I used Bob’s Red Mill brand)
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup organic butter
1 cup Natural Cane Sugar
2 medium organic eggs
1 very ripe banana, mashed
1 very ripe banana, roughly chopped
1/3 cup almond milk (I recommend Blue Diamond Almond Milk)
1 teaspoon fresh lemon juice
1/2 cup chopped walnuts
1/3 cup chia seeds
2/3 cup dates, fresh or dry
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