It seems like we’re all making banana bread these days. My instagram feed is full of banana bread or pasta recipes – something I can get behind right now. Comfort foods… and frankly whatever your circumstance, we all need comfort at this time when we’re still waiting for an end date, a time when things will start to go back to “normal.” But what is “normal’? I think we all know it’s going to be different after this.
That could get deep very quickly, but let’s keep it light + play a little. Baking has always been my play time in the kitchen or where my creativity comes out. This bread reminds me of that cinnamon swirl loaf cake mix – I forget who made it – but the cinnamon and chocolate chips really make it and the crumb topping… crumb topping is always welcome in my opinion.
Have fun with this! Keep the crumb topping, or take it away. Add swirls of peanut butter. Swap the chocolate chips for pecans or walnuts. Add coconut flakes. We’re not doing our normal things right now anyway, so let loose and play… and have a delicious treat after.
ingredients – bread
1 cup (100 g) oat flour
¼ cup (28 g) almond flour
¼ cup (30 g) tapioca flour
1 ½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon sea salt
3 medium bananas (335 g), mashed (~1 1/2 cups)
½ cup maple syrup
¼ cup melted coconut oil
1 bar (~2 ounces) chocolate, chopped
¼ cup rolled oats
¼ oat flour
2 tablespoons melted coconut oil
¼ cup pecans or walnuts, chopped
pinch of sea salt
Preheat your oven to 350 degrees, and line a loaf pan with parchment. I’ve been using washi tape lately to hold the parchment down and to add some happiness.
In a medium bowl, combine the first six ingredients. In another bowl, whisk the last four ingredients together. Add wet into dry, and whisk until incorporated and smooth.
In another small bowl, combine the crumb ingredients and mix with your hands until it resembles large crumbs and clumps.
Pour half of the batter into you prepared pan. Sprinkle with 1/2 of the crumb mixture. Pour the rest of the batter on top, covering the crumb mixture. Sprinkle the remaining crumb mixture on top.
Bake for 45-55 minutes, until golden or when a toothpick comes out mostly clean. Let cool for 20 minutes before slicing.
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