Banana Breakfast Bread

by millvalley, May 4, 2009 | Permalink

Just 6 days until Mother’s Day! How will you treat all the wonderful moms you know? Here’s a personal favorite recipe. Most banana bread recipes are heavy on oil and light on bananas, which is not my cup of tea. This is a banana-lover’s bread. (The addition of candied ginger or a few handfuls of chocolate chips makes this extra-sweet.) I prefer to bake this as a muffin because it’s faster, but it makes a gorgeous loaf - allow about one hour for baking.

At Whole Foods, you may have noticed our EARTH University™ bananas. EARTH University™ bananas, grown in Costa Rica, are a Whole Foods Market exclusive. This program supports education, entrepreneurship, and sustainable agriculture in the developing world. EARTH was also the first banana farm to recycle the plastic bags that are a serious source of waste for banana farmers. To see a short about the program go to: http://www.youtube.com/watch?v=kWeo7VA4b4k (And, BTW, they make great banana bread, too!)

The Recipe

Preheat your oven to 350 degrees.  In a bowl, combine the following:

• 3 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon sea salt

In a separate bowl, combine the following:

• 2 cups mashed banana
• 1/2 cup water
• 1/2 cup almond or safflower oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• pinch nutmeg (freshly grated is ideal)

Fold the wet into the dry ingredients. Pour into oiled or paper-lined muffin tins and bake until set and lightly browned - or a knife inserted in center comes out clean. Enjoy!

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