My biggest kitchen nemesis had always been traditional banana bread.
I can't count the number of failed loaves I've tossed in the trash over the years. It's maddening really because perfectly ripe bananas are not easy to come by. The bananas in the store are usually so green it takes some major preplanning to even consider trying a recipe. You have to buy them green then hope they are still around long enough to fully ripen. When I do finally end up with a few forgotten bananas I'm always busy or tired. Before I know it they aren't even banana bread worthy and the only thing left to do is toss them in the trash. I had pretty much given up on any thoughts of making banana bread for years.
But then just last week I somehow ended up with 9 organic bananas past their prime for eating but absolutely perfect for banana bread. Nine organic bananas are simply too many to just throw out in good conscience so I committed to one last shot at an edible loaf.
When my husband found out what I was making he immediately started reminding me that this wasn't my forte and he was thinking about blueberry muffins. I told him to at least wait until I failed before he complains, besides with nine bananas I had three chances to finally get it right. I am happy to report that I think this might be the most delicious banana bread I've ever had and packed with nutrients.
I've been using Einkorn flour solely for a few years now. This traditional wheat has a much lower gluten content and is grown without pesticides (so it's glyphosate-free). A fair number of people with gluten sensitivity can eat einkorn without any issues. I actually started with the caramelized banana bread recipe from Jovial which makes excellent banana bread.
But I have to pack as much nutrition as possible into every food I make so I made a few adjustments. I boosted this recipe with my favorite protein powder of all time Vanilla Mushroom by Moon Juice. You could use just about any protein powder you prefer or omit it for an equal amount of whole grain flour, but I chose this mix because it is bio-fermented brown rice with cordyceps, reishi, and ashwagandha and it doesn't have that funky protein powder taste.
If you love the idea of packing nutrition into your daily meals get my free ebook 5 Healthy Tips to Boost Your Child's Nutrition.
3 very ripe bananas
3/4 cup organic dark brown sugar
3 TBLS organic ghee
3 large free-range eggs
2 TBLS soaked chia gel*
2 cups + 2 TBLS Whole Grain Organic Einkorn Flour
1/4 cup + 2 TBLS Moon Juice Vanilla Mushroom Protein powder
1 tsp baking soda
1/2 tsp Redmond real salt (or sea salt)
1/2 tsp organic vanilla extract
2 tsp Ceylon cinnamon powder
1/4 cup chopped organic walnuts
Preheat oven to 350 degrees
Mix together the wet ingredients. Mash bananas and blend until smooth.
Add dry ingredients and mix with a spoon until well blended.
Oil a loaf pan well by using a brush or wax paper making sure to coat all interior spots of the pan or it will stick when we cook it.
Pour batter in the pan scraping the edges with a rubber spatula. Bake in the oven at 350 degrees for 42 min. Check doneness by inserting a wooden toothpick into it. If it comes out clean then the bread is finished. Best when served warm with a nice herbal chai.
*To make Chia gel add 3 TBLS chia seeds and 1 cup water to a jar and shake for 15 seconds. Let stand for 10 minutes shaking every min or two until the seeds swell. You can store it in the fridge for up to two weeks. Add it to yogurt for a parfait or mix with some juice and drink. You can even use it as an egg replacer in baked goods or pancakes.