Hipster Banana Bread

Am I a hipster? Oh god. I like organic food, make my own kefir and ride a cruiser. Yes, I’d love to save the world and my husband has a beard. Hmmmm….. maybe I am just enough of a hipster to be allowed to call this Hipster Banana Bread?!

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Eating a bite of this loaf made me think of my Mum. I’m sure she would have baked something like this, while I watched at her elbow; something wholesome and healthful, and knowing her she would have spread on some tahini and honey for extra goodness/yummyness.

Times change, and now I am the mum with my little one standing at my elbow. And so whilst I originally thought to call this recipe Hippy Banana Bread (as I think of my mum being somewhat of a hippy earth mother) I decided that for my times, perhaps it is more of a Hipster Banana Bread.

So get out your spelt and your cocoa nibs, mash a few bananas and then sling a few slices into your satchel for a snack whilst out on your bike. Lovely alongside a good cup o’ chai.

Hipster Banana Bread

This really is more bread than cake, and is abundant in seeds and cocoa nib crunch. I imagine it would be a great snack to take on a hike; it fills you up in a good way and keeps you going for a long time. It stores well for at least 5 days, and actually gets better after a day or two. And as with all banana breads (in my humble opinion) a generous buttering is a must.

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Adapted from Seeded Banana Bread from A Modern Way To Eat by Anna Jones.

  • 250g wholegrain spelt flour
  • 125g brown sugar (I think coconut sugar would substitute well here, I’m going to try that next time)
  • 150g little seeds (I used 50g golden linseeds, 50g sesame seeds and 50g cocoa nibs)
  • a pinch of salt (go on, rock in some Himalayan Crystal salt)
  • 1 teaspoon baking powder
  • 2 large bananas, mashed as you will
  • 2 tablespoons olive oil
  • 2 tablespoons natural yoghurt
  • 2 large organic eggs, lightly beaten

Preheat your oven to 180 degrees C fan forced. Butter and line a loaf tin with baking paper, and let the paper reach up the sides so it is easy to remove.

Mix together in a bowl all the dry ingredients (flour, sugar, seeds, salt and baking powder) until there are no lumps.

In a separate bowl mash the bananas, then stir in the olive oil, yoghurt and eggs.

Gently mix together the wet and dry ingredients, just until there are no pockets of flour left. Hippies or Hipsters alike, be gentle and loving to your mix.

Pour the mixture into the tin, then bake a little lower down in the oven for 45-50 minutes or until a skewer inserted into the loaf comes out clean.

When the loaf is cool enough, transfer to a cooling rack. This is pretty yummy still warm, but also good at room temperature or toasted and spread with either butter and a little honey or your favourite nut butter. I also had the notion of making a slice into french toast and topping it with some maple, greek yoghurt and extra bananas, but haven’t got there yet! Let me know if that’s where you take it!

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banana, date and cacao nib muffins

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A few months ago, I read about Gwyneth Paltrow’s new book ‘It’s All Good’ in the Sunday paper. ‘Delicious easy recipes that will make you look good and feel great’… yes please! The book grew from a tricky patch in Gwyneth’s life (look at me talking about her, like we’re friends), but her story was something I could relate to. Last year I took our family down the whole foods path, and let me tell you, we are all the better for it.

ingredients

I like to keep seriously sugary treats for just that, a treat. When I bake for a special occasion, whoa, I don’t hold back! But for everyday, I try and sneak in as much nutrition as I can. Occasionally we still succumb to an emergency muffin whilst out and about, but I much prefer to make snacks of my own. This allows me use less refined sugars (to get all of the nutrition from them you can) and add in some sneaky nutrients! So here are some muffins, inspired by Gwyneth’s, which use better sugars and include a superfood! High five to me!

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Banana, date and cacao nib muffins inspired by Banana-Date Muffins in It’s All Good by Gwyneth Paltrow and Julia Turshen

  • 2 bananas, roughly smashed
  • 250g spelt flour
  • 3 teaspoons baking powder
  • 30g cacao nibs
  • 40g dark chocolate chips
  • 100g dates, chopped into small pieces
  • 100ml rice syrup
  • 30ml maple syrup
  • 150ml milk
  • 120ml oil of your choice (I used grapeseed, but I think coconut oil would be an awesome substitute)

Preheat oven to 200 degrees C. Line a 12 cup muffin tin with papers.

Whisk together the flour and the baking powder. Add cacao nibs and chocolate chips into the flour mixture and stir to combine.

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In a separate bowl, combine the rice syrup, maple syrup, milk, oil and smashed bananas (a few chunks are just fine). Stir the wet mixture into the dry mixture, then add the dates (try to separate them from each other, they are super sticky!) and mix until combined.

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The mixture will look and feel really runny. Don’t stress! They will puff up beautifully in the oven and taste totally delish. Divide the mixture among the muffin cups and get ready to put your feet up. Pretty simple, huh? Bake them in the 200 degree C oven for 18 mins or until beautiful and golden and your house smells like an amazing banana wonderland.

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Then tuck into them, as fast as you can!

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