Bodacious Banana Bread Loaf with Sprouted Honey Granola

Adapted from: Mihaela K. Sebrek

Serving: 1 happy loaf

Ingredients:

3 ripe bananas

2 pasture-raised organic eggs

2/3 cup grams organic light brown sugar

2-3 teaspoons of organic vanilla extract

¼ cup organic first cold-pressed olive oil

¼ cup sea salt butter, melted & cooled

¼ cup real buttermilk

1 cup gluten free flour

1 cup almond flour

1 teaspoon baking soda

½ teaspoon pink Himalayan salt

½ cup sprouted honey granola + ¼ cup for topping

Create:

Preheat oven to 350F degrees. Lightly butter one 8x4 glass or stoneware loaf pan, line with unbleached parchment paper to make a sling (easy to lift out).

Melt & cool butter in a small saucepan.

Mash bananas with a fork.

In a medium bowl, whisk together the flours, baking soda & salt.

In the bowl of a stand mixer, beat eggs, brown sugar and vanilla until frothy, about 1-2 minutes; Add melted, cooled butter and olive oil, beat until incorporated. Add buttermilk and mashed bananas, beat at medium speed until beautifully combined.

Slowly add dry ingredients, on low, until just combined and no flour is visible. Fold in 2/3 cup sprouted granola.

Add batter to the prepped loaf pan, sprinkle the remaining ¼ cup granola to the top. Bake for 50-60 minutes, depending on your oven’s performance. Check for doneness by inserting a long skewer into the center and when it comes out nearly clean with a few crumbs. Let loaf pan rest on cooling rack for 15 minutes, then lift loaf out of the pan using the unbleached parchment paper to cool completely on the rack.

Banana Loaf keeps wonderfully in the fridge for 2-3 days, warm up in a small pan with butter/ghee on low, or eat deliciously cold.

Notes:

Sprouted Honey Hemp Granola (organic & glyphosate free!): https://onedegreeorganics.com/

Buttermilk + Butter: https://www.katesbutter.com/