I made this banana loaf out of nostalgia, really. It's what I call "hippie food "and it reminds me of the times my parents were on a macrobiotic diet. All natural, whole wheat, "no-white", strange types of sweeteners, home made yogurts, the whole nine yards. This loaf is exactly the type of food we would bring home from the natural food store my mom used to shop at. It's great for breakfast with a cup of coffee or as a mid afternoon snack with a dollop of yogurt on the side.
I love Brazil nuts and I try to use them whenever I can. They are full of mood-boosting selenium and lend a great crunch to this recipe (just look at them poking out of the loaf in the photos...) Any other nut would work well too. The prunes, on the other hand make the loaf moist and with chewy bits of natural sweetness. If prunes are not available, raisins would be a good substitute.
I used a food processor to combine the dry ingredients and later the butter, but it can be made without one, just whisk dry ingredients and then cut the butter in with a pastry cutter or two knives. The muscovado sugar can be lumpy at times and that is when the processor comes in handy.
Whole Wheat Banana Loaf Recipe:
makes 1 loaf (9 x 5 )
1 3/4 cups of whole wheat flour
2/3 cup of muscovado sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 cup (1 stick) of unsalted butter, cut into pieces
1 cup of ripe, mashed bananas (about 2 large bananas)
2 large eggs, lightly beaten
1 cup of prunes, chopped
1/2 cup of Brazil nuts, chopped
Preheat oven to 350 degrees. Butter and flour (or spray) a standard 9 by 5 inches loaf pan. Set aside.
In a bowl of a food processor, pulse the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg just until combined. Add the butter and pulse again until you have small pea-size crumbs. Transfer mixture to a large bowl. Mix in the bananas and eggs and stir to combine. Add the prunes and nuts and mix until well combined, do not over mix it.
Pour batter into prepared pan and bake it for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Wait 10 minutes to unmold and cool it completely on a wire rack before slicing.
Note: For those who can read Portuguese and have a Google account (necessary to view the page), here is the recipe that inspired me to bake this loaf:
On another note...
Last week I received a blog award from Sally of Pink Bytes. Yes, we have almost the same blog name! Sally blogs from Australia though, a place I can only dream of visiting some day...
This is the first Blog Award I receive so I want to thank Sally (Thank You!!) and pass it on to a few other adorable blogs:
Keep making yummy foods, our eyes and our tummys say thank you too... :)