Who doesn't love banana bread? It's an American classic!
Growing up, my mom was never a big baker, but I distinctly remember her baking banana bread. My brother and I were so excited when we realized there were a few spotty, just past their prime bananas calling from the counter - begging to be turned into the most perfect after-school snack in existence. We thought it was such a treat when she made it for us. Little did I know just how easy banana bread was to make.
These days, I'm that person who buys extra bananas with the sole purpose of baking banana bread. My favorite piece has always been the end slice - still warm from the oven and a bit crunchy around the edges.
The problem with traditional recipes, however, is they veer more towards cake than health food - loaded with butter, sugar, and white flour. The 32-year-old health conscious me needed a banana bread remix.
In this recipe, the majority of the sweetness comes from the bananas themselves, plus a small amount of pure maple syrup. Instead of butter or canola oil, I used unrefined avocado oil, and the white flour was swapped with a mix of whole grains. The result was a flavorful and moist banana bread that can totally pass as an acceptable breakfast. Try it toasted and slathered in peanut butter. So. Good.
I love incorporating teff seeds as they add a fantastic texture and nutritional punch, but they are completely optional. Feel free to swap them out for chopped nuts, shredded coconut, or even chocolate chips.
Buckwheat Teff Banana Bread
Makes 1 - 9x5" loaf pan
3 large ripe bananas (approximately 1 1/2 cups mashed)
1/3 cup cold pressed avocado oil
1/3 cup maple syrup
1/4 cup milk of choice
1 tsp. pure vanilla extract
1 cup buckwheat flour
3/4 cup oat flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup teff seeds
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan with avocado oil.
In a large bowl, beat together the mashed bananas, avocado oil, maple syrup, milk, and vanilla. Add the eggs and mix well.
With a rubber spatula or wooden spoon, gently stir the flours, baking soda, and salt into the banana mixture. Do not over mix - a few lumps are okay! Add the teff seeds (or other mix-in) and stir until just incorporated.
Pour the batter into the greased loaf pan. Place onto the center oven rack, and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Typically my bread takes 55 minutes.
Let the banana bread cool in the pan for 10 minutes, then un-mold and transfer to a wire rack to cool an additional 20 minutes before slicing.
This bread keeps at room temperature for several days, but since it's just two of us at home, I prefer to slice the loaf and freeze individual pieces between parchment paper in a well sealed container. A quick trip in the toaster oven and their as good as freshly baked.
If you don't have avocado oil, you could use melted unrefined coconut oil or extra virgin olive oil.
To make this gluten free, substitute the spelt flour for a gluten free blend, or try all buckwheat flour.
If you can't find teff seeds, it's fine to leave them out. You could substitute the same volume for shredded coconut, chopped nuts, or chocolate chips.
Cinnamon would be a nice addition to this bread as well (approximately 1 teaspoon).
This recipe is loosely adapted from Cookie & Kate's Healthy Banana Bread!