Banana bread has been one of my favorite foods since I was a little girl. I usually follow a classic banana bread recipe, but this weekend I was inspired to try a little something 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-3s), and a few walnuts (also rich in omega-3s). I also opted to use some dates to help sweeten up the bread instead of so much sugar. It turned out beautifully. I hope you enjoy this bread as much as I do!
See the recipe after the break!
2 cups organic whole wheat pastry flour (I used Bob’s Red Mill)
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup organic butter
1 1/2 cups 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 Breeze Milk)
1 teaspoon fresh lemon juice
1/2 cup chopped walnuts
1/3 cup chia seeds
2/3 cup dates, fresh or dry
For assembly instructions visit Green Lemonade.
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