There-Is-Really-Nothing-Wrong-With-This Banana Bread

Hello breakfast!

I love banana bread. Mind you, it's basically a cookie in loaf form, but calling it "bread" has always made it sound less threatening and nutritious. It's usually loaded with butter, sugar, and white flour. Not that I don't love these things, but I turned 46 last year, and it's time to start paying more attention to the things (and the amount of things) I consume.
So, I have succeeded in creating an amazing version of my favorite bread which IS HONESTLY GOOD FOR YOU! My recipe is packed with fiber, protein, and whole wheat. It does have sugar and fats, but nothing refined or unnatural. Keep an open mind when you read the ingredients. I am as skeptical as the next person, and my fear was that it would end up dry and bland like so many other healthy foods. I promise you that the effort and risk, in this case, will yield a loaf that you will love. And anyone that tastes it will have no idea that it isn't evil. I've made some brief notes on a few of the ingredients below the recipe if you aren't terribly familiar with them. Now hide the bananas from the kids so they can get nice and brown, get out the mixer, and get to work!

You will need:

2 Tablespoons raw Chia Seeds*
Oil for pan
1⅓ cups whole wheat flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
5 Tablespoons unrefined coconut oil (room temperature)**
½ cup sugar (evaporated cane juice or organic sugar is best)
1 cup (one or two) super-ripe bananas, mashed
½ cup coarsely chopped walnuts (or your favorite nuts)

Move your rack to the bottom third of the oven and preheat to 350°. Lightly spray or oil an 8x4 (6 cup) loaf pan. In a small bowl, combine the Chia seeds with 7 Tablespoons of water and stir. Let this rest for about 10-15 minutes while you are assembling the other ingredients.
In another bowl, whisk together the flour, salt, baking soda, and baking powder until mixed well. Set aside.
In another large mixing bowl, beat the coconut oil (if it is too hard, soften it in the microwave for about 12 seconds) and the sugar with a mixer until thoroughly combined, about 2 minutes. Gradually add the flour mixture and continue to beat until it has reached the consistency of brown sugar. Add the hydrated Chia seeds (they should be smooth and gelatinous) and continue until incorporated into the mix. Gently fold in the mashed banana and the nuts just until combined. Do not overwork the batter. Scrape the batter into the oiled pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 50 minutes or so. Let cool in the pan for about 10 minutes before attempting to unmold, then let the bread cool down on a plate or rack before serving. Enjoy!!

*You all know how I feel about Chia seeds. I eat them every day, in everything. In this recipe, they are used as an egg substitute, and they fill that role brilliantly. They are packed with protein, fiber, and Omega-3s. And a little goes a very long way, so don't be turned off by the price. If you are a Costco member, look for Nutiva brand seeds. The price is incredible, and the product is equally great.

**The benefits of unrefined coconut oil are touted everywhere, and here, it takes the place of butter. I won't bore you with the details (Google it!), but bite the bullet and get some! Again, Costco sells Nutiva coconut oil at a really good price.

         

Jeff & Jeff's Granola.

Perfect.

I mentioned to a friend recently that Jeff and I make our own granola. Her response was "Wow...you must reeeally have a lot of time on your hands." While she is correct (I do) the process really only takes a few minutes, and the result is well worth the effort. Store-bought granola is expensive and overly sweet in my opinion. Plus, I can never choose because there is never one type that has everything I want in my bowl.

The greatest thing about making granola at home is that you can experiment, adjust the sweetness, go crazy, try different grains, and customize each batch to suit your perverted cereal desires. Here is my basic recipe. It makes about 5 cups or so. I typically double the recipe each time I make it, because it keeps for days in an airtight container. And, do you know what makes a fabulous gift for someone you love? A bag of your homemade granola, that's what! (Put a prize in the bottom of the bag for extra brownie points. You're welcome.)

You will need:

3 cups old-fashioned rolled oats (not instant)
1 cup coarsely chopped or whole raw nuts (if using roasted ones, add them after cooking the granola)
1/2 cup unsweetened shredded coconut*
2 Tablespoons packed brown sugar
3/4 teaspoon ground cinammon
1/2 teaspoon ground ginger
1/4 teaspoon kosher or sea salt
1/3 cup honey
2 Tablespoons vegetable oil
1 cup dried fruit

Preheat oven to 300° and line a rimmed baking pan with parchment paper (not necessary, but well worth the investment...add it to your grocery list if you don't have it!). Mix the first 7 ingredients in a large bowl. Heat honey and oil and stir until smooth and thinned. You may do this on a stove top or in a glass measuring cup in the microwave. Drizzle the honey mixture over the dry ingredients and toss to combine. Spread the granola on the baking pan. Bake until golden brown, stirring every 10 minutes for even cooking, for about 40 minutes. Remove from oven, stir one more time, and let cool completely. Mix in the fruit and store in an airtight container at room temperature.

*Any health food store should have unsweetened coconut. It not, you may use the sweetened kind. Just make sure to reduce the amount of brown sugar to half.

Ideas:
-Try sliced almonds, whole cashews, walnuts, pecans, peanuts, or whatever nuts you are nuts for.
- Add more or less coconut depending on what you like. I can't get enough.
-Try adding in 1/4 cup chia seeds, sesame seeds, wheat germ, or oat bran before baking.
-For variety, toss in a cup of bran flakes, corn flakes, or any ready to eat cereal after baking. 
-Yes, this recipe can be made with less sugar, no sugar, more sugar, white sugar, no oil, etc.
-Try substituting a mixture of molasses and honey, or agave syrup, or maple syrup.
-Get creative with spices. Add more or less. Try things like pumpkin pie spice, or a spoonful of vanilla extract in the honey.
-Yes, you can eliminate the salt all together.
-Try raisins, dried cranberries or cherries, banana chips, dried pineapple, dried blueberries, chopped dried mango, candied ginger, chopped dried apricots, prunes, dried figs...whatever you like!
-For sugar free granola, adjust the recipe according to your needs, and add your own sweetener before eating.
-When finished baking, fold up your parchment paper, put it away, and use it again for your next batch.
-For gifts, package your granola in coffee bags and make your own labels!


Enjoy!