Whole Wheat Banana Bread

I'm so happy I finally had time to try out this recipe Eileen gave me out of the King Arthur Flour cookbook. It's a pretty healthy recipe to begin with but I made a few little healthy twists. It still came out absolutely delightful.

I started my night with a wholesome dinner - a Quinoa with red bean recipe from Shape magazine paired with some homemade kale chips. Both came out so tasty.. I couldn't believe the kale chips really were chips! They crisped up and crunched just like potato chips and tasted great - definitely going to make them again.
Just drizzle with olive oil and salt (and any other toppings/spices of choice) then place in the oven at 375 degrees for 10-15 minutes until edges brown.

For an after dinner treat I toasted some of my banana bread and had some warm almond milk with cinnamon. Perfect way to wind down for the night. 

Whole Wheat Banana Bread

DRY

1 cup of spelt flour

1 cup of whole wheat pastry flour 

(or 2 cups of whole wheat flour)

1/2 cup Sucanat (or any organic brown sugar)

3/4 tsp of baking soda

1/2 tsp of salt

1/2 tsp of ground cinnamon

1/4 tsp of ground nutmeg

1/2 cup chopped pecans

WET

2 large organic/cage free eggs

1/4 cup of extra virgin coconut oil

1/8 cup (half of 1/4 cup) of greek yogurt (I used low fat)

3 med-large mashed ripe bananas

1 tsp of vanilla extract

1/4 cup organic honey

Preheat the oven to 350 degrees. 

Grease (or parchment paper) a loaf (or cake) pan. 

In a large bowl combine all the dry ingredients and mix well. In a separate bowl combine the wet ingredients and beat together until well combined. Add the wet to the dry and mix until batter forms. Pour the batter into the pan and let sit at room temperature for 10 minutes before placing in the oven. Every oven will be different but it will take anywhere from 30-50 mins - keep an eye out! When the cake tester/knife comes out clean - it's done. Take out of the oven and let cool for 10 minutes before taking out of the pan. Move to a rack or plate and let cool completely. 

To reheat/toast - place in the oven at 350 for 5 minutes then place on broil for 1-2 minutes to get a crispy crust. Then enjoy on it's own or spread on some almond butter - yum!