Banana Bread

This lovely recipe was inspired by my need to clean out and organize my over stocked freezer. I had a bag of ripened peeled bananas I found buried in the freezer. I either needed to throw them out or use them. I haven’t had any desire to cook or play in the kitchen for awhile now and I found myself missing playing with food. I’ve been so busy and so stressed lately that my passion for cooking and creating recipes in the kitchen had fizzled. But, being in my kitchen is such a great mind cleanser for me. I shouldn’t have stayed away for so long!

I tried something different with the bananas for this recipe. I wanted to use the natural sweetness of the bananas as the sweetener instead of sugar. So, I put the bananas in a strainer and set a bowl underneath to catch the juices. I let them sit out for a few hours and got about a cup of banana juice!
When my hungry little teenagers made it home from their wild and exciting day of roaming the streets of Santa Monica, they were welcomed with a warm loving slice of my banana bread experiment. I’m happy to report those little heathens enjoyed every bite…even with out added sugar! Maia also informed me that this is one her favorite treats I make to eat! Any compliment from my daughter is a true reward!


Banana Bread Recipe-

Dry Ingredients:

  • 1 1/2 cup white whole wheat flour
  • 1 tSp baking soda
  • 1 tSp salt

Wet Ingredients:

  • 1/2 cup of melted butter
  • 1/2 cup of banana juices
  • 1/2 cup of raw agave
  • 2 large eggs
  • 4-6 ripe bananas
  • 1/2 cup labne (or sour cream)

Heat oven to 350

In a stand mixer with paddle attachment, mix together butter, banana juice and agave on low speed. In a small bowl mix together dry ingredients.

Turn mixer speed to medium and add eggs one at a time to butter mixture until blended together. Slowly pour in dry ingredients until well blended.

In same bowl used for dry ingredients mash and stir together bananas and labne. Slowly add to batter. With a spatula mix batter well in bowl, scraping sides.

Turn mixer on low speed again and drop in a few handfuls of sunflower seeds. Butter a loaf pan and pour in batter.

Sprinkle top of batter with sunflower seeds and drizzle with agave. Bake for 45-50 minutes or until toothpick inserted comes out clean.

Let the Banana Bread cool for about 20 minutes in pan then remove from loaf pan and let cool 30 more minutes before slicing.






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