I can hardly believe it’s been almost a year and a half since my last quick bread recipe. What have I been doing with all my bananas? Oh right, green smoothies. Well, time to move aside for a moment smoothies (just kidding, I’ll still enjoy you too) because it’s time to whip out the bread pan and make breakfast for the week. This loaf is full of goodies to qualify as breakfast. Sprouted spelt flour, ground flax, bananas, coconut oil, pure maple syrup, and topped with my favorite selenium-rich brazil nuts (and some dark chocolate, if you’re into that too). You can leave it plain, or even add in some frozen blueberries if your feeling wild. Feel free to customize it to your liking. This is a good sized loaf, but I have an adjustment below the recipe for those of you wishing to halve the amount too.
This recipe came about when I was looking through the nifty cookbook that came with my new Vitamix A2500. Everything from the obvious soups and smoothies, to the less obvious salsas and pizza dough, were getting me all sorts of excited. I’ve had my 5200 for a bit now and couldn’t imagine my daily routine without it sitting on my countertop. It is by far the most valuable kitchen appliance I have ever owned, and I use it easily 3 or 4 times daily. But back to the story: I continued to flip through the pages of this recipe book until I came to a muffin batter, muffins could be neat to make – or even bread, I thought. But then the issue of the coconut oil being a solid in the winter, and needing to melt it beforehand seemed too cumbersome. Then I got to the section on the “soup setting”. This is where the Vitamix speeds up so fast it literally heats the mixture in a matter of five minutes or so. You could pour and serve the soup straight from the container! Then it hit me, thats how I could melt the coconut oil for the bread.
In went the batter with the solid coconut oil. I pressed the soup setting. And wa-la! In two minutes the Vitamix had the coconut oil melted, and the batter creamy and smooth. I then added the bananas and pulsed a few times to mash them up before pouring it all into my large mixing bowl holding the dry ingredients. A few batches later (perfecting the temperature and baking time) and I give you my new favorite brazil nut banana bread. This isn’t cake for breakfast, like most quick breads. Its on the healthier side, but still moist and perfectly sweet (to me) to qualify as breakfast or an afternoon snack. Of course, dessert is always an option too – and you can go a bit crazier with the chocolate if you’d like. Don’t have a Vitamix? Simply melt the coconut oil and add it to an upright blender with with the wet ingredients and proceed normally. Or you could enter to win (!!!) an A2500 in the comments below! (See beneath the recipe for the details on how to enter.)
Now to take a moment to thank you for your kind comments on my post last week, as well as via emails and on Instagram (stories with you guys are the best). I adore hearing from each one of you, and hope to continue chatting with you all increasingly more. It makes it feel like this “life” through FW is worth it, as if it has some sort of value, when I get to interact with you each day. Watching the stories you tag me in as you whip up my hummus I demonstrated the other week, or hemp sauce I posed about too, makes my week. I’ve heard from those of you making nut milk for the first time, because of a story you saw of mine that lead you to reach out to me to learn more. All of the shoutouts about last week’s sauce you are enjoying makes my heart so happy – to know someone else is excited about their food because I took a moment to share something. It gives me the energy to continue to do so each day. Especially when I am a peer as well, learning so much from those whom I follow (and am so grateful for) and learning from you too. Cheers to the small victories and to connecting with one another. Thank you for allowing me to experience this with you! – xx
BRAZIL NUT BANANA BREAD
Makes 1 large loaf, about 8 to 10 servings.
2 cups sprouted spelt flour
1 cup oat flour
6 tablespoons ground flaxseed
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
2/3 cup coconut oil
1 cup pure maple syrup
1 cup plain nut milk
2 teaspoons vanilla extract
4 medium, overripe bananas
10 brazil nuts
1/4 cup chopped dark chocolate
Preheat the oven to 350F.
Combine the spelt flour, oat flour, flax seeds, baking soda, baking powder, sea salt, and cinnamon in a large mixing bowl and set aside. Combine the coconut oil, maple syrup, nut milk, and vanilla in your Vitamix. Set to the “soup” setting, and blend for 2 minutes (see notes if using standard blender). Once the coconut oil is melted and the mixture smooth, add the four bananas in pieces and pulse for another 10 to 20 seconds to combine.
Pour the wet mixture into the dry, and fold together using a spatula until just mixed. Line a 9×5 inch loaf pan with parchment, and pour the banana bread mixture into the pan. Chop the brazil nuts and dark chocolate (is using) and sprinkle evenly on the top of the loaf. (Alternately, you can mix these directly into the batter too).
Bake the loaf for 1 hour and 10 minutes, checking with a knife in the center after 1 hour. Mine took the full time, but each oven is slightly different. Remove from the pan and let cool on a wire rack. Slice and serve, and store leftovers in an airtight container on the counter. Best enjoyed within 4 days.
NOTES: Make this a half batch and reduce the baking time to 30-35 minutes in the same sized pan. Don’t have a Vitamix? Simply melt the coconut oil and add it to an upright blender with with the wet ingredients and proceed normally. Feel free to leave out any of the brazil nuts and chocolate, and throw in other add-ins (like wild blueberries) to create different versions.
This post was done in collaboration with Vitamix. All words and opinions are my own, and I truly love (and use) this company’s fantastic blenders. Check out their new Ascent Series A2500 blender here.
GIVEAWAY ** ended **: Enter to win an A2500 by Vitamix by leaving a comment below telling me what you are excited to use if for most! Open to US residents only, and runs through next Tuesday, January 17th.