Monday, February 5, 2018

Seeded Whole Wheat Banana Bread

This post is in partnership with OXO. As always, all opinions are my own.

Seeded Whole Wheat Banana Bread

At any given time you can find 3-4 cookbooks and at least five magazines on my nightstand.
Not to mention a non-fiction book or two, five lip balms and three types of eye cream.
What can I say - I love finding new recipes to try and I like to stay moisturized - ha ha!

Needless to say, when OXO asked me if I would like to receive a copy of Lindsay Maitland
Hunt's new cookbook Healthyish to review I said YES!

OXO Measuring Cups

Healthyish is full of simple, real life recipes that are good for you, but not too good for you.
You know - healthyish. Recipes like Quick Rotisserie Chicken Tacos with Smashed
Avocado, Stovetop Strawberry-Oat Crumble and Whole Wheat Chocolate Chip Cookie Bars.
I can't wait to try them all!

Along with the cookbook, I received a few new OXO products. I have been a huge fan of
OXO for several years now. Their products are the best! Always great quality and super
handy to have around the kitchen. I received a Good Grips 8-piece stainless steel measuring
cups and spoons set, Non-Stick Pro Baking and Cooling Rack, Non-Stick Pro 1 lb. Loaf Pan,
and a Chef's Precision Oven Thermometer - the perfect set of tools to bake Lindsay's recipe
for Seeded Banana Bread!

I've tried a lot of banana bread recipes over the years, Paleo Banana Bread being one of my
favorites, but I had never tried a banana bread recipe that included poppy and sesame seeds.
I was intrigued!

Seeded Whole Wheat Banana Bread

Healthyish Cookbook

Healthyish Seeded Whole Wheat Banana Bread recipe was simple to make and I love
the added crunch the nuts and seeds give to this quick bread.  I used the OXO loaf pan
and the banana bread slid right out of the pan when I turned it upside down. No fighting
with the pan to get it out - yay! The loaf pan is commercial grade and the bread baked
perfectly. I'm also in love with the OXO cooling and baking rack! It's designed to fit standard
half sheet pans, which is nice for baking chicken strips and for glazing cookies and cakes.

My favorite of all the OXO products is the 8 piece stainless steel measuring cups and
spoons set! The spoons fit flat on the counter, so what ever you are measuring doesn't spill
out. The magnetic handles make it easy to access one spoon at a time and they store so
nicely together. I'm going to be using them often!

Seeded Whole Wheat Banana Bread

Seeded Whole Wheat Banana Bread

I've already tagged so many Healthyish recipes to try soon. There are post-it notes all
over it, so you know it's a good cookbook!

Tip - We didn't need an entire loaf of bread tempting us, so I wrapped several slices in
plastic wrap and put them into a freezer bag. I often freeze muffins and other treats like
this and pack them in my lunch for work.

Seeded Whole Wheat Banana Bread

Seeded Whole Wheat Banana Bread

1/2 cup neutral-flavored oil, such as canola, vegetable or grapeseed, plus more for the pan
1 1/2 cups whole wheat flour, spooned and leveled, plus more for the pan
1/2 cup plus 2 tsp. poppy seeds
1/4 cup plus 2 tsp. sesame seeds
2/3 cup plus 1 tablespoon granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup mashed banana, from about 3 really ripe bananas
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup pecans or walnuts, toasted and chopped

Preheat oven to 350 degrees. Oil and flour a 8 1/2 by 4 1/2 inch loaf pan; set aside.

Mix together 2 teaspoons each of the poppy and sesame seeds and 1 tablespoon of' the
sugar; set aside.

In a medium bowl, whisk together the flour, remaining 1/4 cup each of the poppy and
sesame seeds, baking powder and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, remaining 2/3 cup sugar
and vanilla.  Fold in the dry ingredients just until combined. Stir in toasted pecans or
walnuts. Pour batter into the prepared loaf pan and smooth out the top. Sprinkle the
reserved poppy-sesame-sugar mixture evenly over the top of the batter.

Bake for 50-60 minutes or until a toothpick inserted comes out with just a few crumbs
attached. Cool for 15 minutes in the pan, then turn onto a rack to cool completely.

The loaf will keep at room temperature well wrapped for 3 days. To freeze the loaf,
cut into 3/4 inch thick slices. Put in a zip-top bag with a piece of parchment paper between
each slice.


Recipe printed with permission from the cookbook Healthyish by Lindsay Maitland Hunt.

Post contains affiliate links.


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