I understand tradition. I understand the comfort food movement. I understand the fear of trying something new (okay, I really don't but for the sake of this argument I will write I do). What I don't understand is why every cafe always has the same old banana nut bread on their menu. I mean seriously, take a chance and live a little and play with the damn recipe! I used to enjoy a slice of banana nut bread slathered with fresh butter but now I'd rather munch on a piece of paper (recycled of course). So with this in mind, I have decided to rearrange the molecules of the mundane and create something new and ladies and gentleman, I present to you Banana Oat and Sunflower Bread!
By the way, being the maverick that I am, I also played around with the chemical compounds of this bread. This will not be the dense, dark banana nut bread you're used to. This is lighter (both in color and texture), has an almost feathery crumb and thanks to the sunflower seeds, has many crunches in every tasty bite.
So, are you ready to take a chance? Are you ready to break tradition? Take a deep breath, say a silent prayer and get ready to experience originality!
Ingredients needed to make Banana Oat and Sunflower Bread (makes one 9x5 loaf):
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 tsp. vanilla
- 2 bananas, peeled and mashed
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup oats
- 1/2 cup sunflower seeds
- Pre-heat your oven to 350 degrees. Line the bottom of a 9x5 loaf pan with parchment paper.
- Into a mixer add the butter and sugar and beat until pale. Add the eggs and vanilla and beat until smooth.
- Add the bananas and beat until well combined.
- In a medium bowl whisk the flour, baking soda, salt, oats and sunflower seeds.
- Add the flower mixture to the butter mixture and beat until combined.
- Spoon the batter into the prepared pan and even out.
- Place in the oven and bake 50 minutes.
- Remove from the oven and let cool in the pan 10 minutes.
- Remove from the pan and let cool on a rack until ready to serve.
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