I had this banana bread at a restaurant in Los Angeles, I was lucky enough to get the recipe, but when I got to my kitchen, it was a little hard for the home cook to follow. My version is a little simpler and a little yummier.
It works best if you can measure your ingredients, but I put the conventional measurements after the ingredient.
Preheat a convection to 325°. If you don't have convection use 350°.
Grease a 9X13 pan with butter or non-stick spray.
In the bowl of a stand-up mixer whisk together flour, brown sugar, baking soda and baking powder.
In a separate medium bowl combine bananas, butter, eggs, vanilla and buttermilk. Whisk until smooth, some lumps are okay, do not over mix.
Immediately before you bake, add banana mixture to dry ingredients. Pour into prepared pan and put directly into ready oven.
Bake for 20 minutes. check with toothpick. It should be almost clean. Bake for an additional 5 minutes and the toothpick should be clean.
Remove from oven and cool in pan for 10 minutes. You can cut and serve warm or at room temperature.
One of my daughters is allergic (sensitive) to nuts. It’s not anaphylactic but she does get bad skin rashes. She loves granola as a snack, so I set out to create a nut free granola that she would enjoy.
It wasn’t so easy because not everyone in my family likes chia seeds or flax. A lot of recipes called for wheat germ which was met with a resounding “NO”!. So needless to say I just started experimenting.
I started every batch with old fashioned oats. I knew my family likes those. Then I started adding seeds. Which seeds would fit universally at any meal, and would we all like them? From there I added chocolate chips but they didn’t taste like the right fit so I switched to cacao nibs. Then I wanted to sweeten it. I din’t want to use sugar and honey was too sweet for us. I ended up with Pure Maple Syrup. It is set but has just the right bite of bitter. Finally, I wanted some chew, so I started adding dried fruits. A little salt elevated the flavor and I used olive oil to pull it all together.
The recipe is below, but here are a few notes:
You can use coconut oil instead of olive oil, if you prefer. The dried fruit is completely up to you but I used apricots, , dried blueberries, cranberries. Next time I will try cherries to.
For seeds I used sunflower, pepitas (pumpkin), sesame and hemp hearts. You can use any combination. And you can use nuts if you like. In my second batch I used coconut flakes. It definitely a personal choice.
Preheat oven to 350°
Line a baking sheet with parchment paper.
In a large bowl stir together the oats, seeds, and cacao nibs. Toss in oil and syrup.
Add a nice sprinkle of kosher salt and turn out onto prepared baking sheet.
Smooth out to a single layer and bake for 20-30 minutes. rotate half way through and stir.
When seed mixture comes out of oven, pour into same bowl and let cool a few minutes.
Add dried fruit and toss well. Pour back onto baking sheet and let cool completely.
You can store this in mason jars or other airtight container for 2 weeks in the pantry. You can also freeze for up to 3 months.
This makes a great gift!