harvest // blog issue 02

Wholesome Harvest Banana Bread

🍽 Serves 11 | 🕒 85 min | 🔪 Super Easy

So your eyes are already rolling, not another banana bread recipe. It seems every man, woman and child have posted their photos of their banana bread during corona season. Theres a billion recipes each with a twist and this is no exception. Here in Cali we’ve been gifted with another month of iso and I’d be lying if I said I’m not going to throw another one of these together over the coming weeks to last me all of 24 hours. Loaded with a bunch of crunchy goodies and zero refined sugar, this recipe is dietitian-approved for breakfast, lunch and dinner.

Forgive the deadly simple instructions outlined below, this method shouldn’t be any more complicated than it needs to be. My biggest criticism with many breads are their denseness, sweetness and flavor and this ticks all those boxes. Unique is the use of fresh orange juice, squeezed and simmered down in a saucepan to create a rich, flavorful orange syrup used as a natural substitute for refined sugar with a boost of moistness. In my opinion butter has no place in a healthy banana bread. You can cry moderation but let’s face the facts. You and the loved ones are pounding this bread maybe even two, in less than a week. Loading it with butter as many recipes call for, packs a boat load of saturated fat that your heart and body don’t need. We’ve tapped in nature’s own, Extra Virgin Olive Oil, and with buttery tasting Walnuts and sweet Coconut, believe me, there’s no shortage of flavor and unctuousness.

Tip: Banana Bread freezes magnificently well. Wrap individual slices in clingfilm for a little taste of superfood On-The-Go with is perfectly portioned.. When we all return to the office, get your frozen slice on the way out the door, if it lasts, it will be defrosted by lunch time.

Ingredients

2 Eggs

2 Very Ripe Bananas, Large (200g or 1 cup)

2 Oranges, Large, Juiced (175g or 3/4 cup) 

(Simmer Juice and Reduce to 1/4 Cup)

¼ cup EVOO

¼ cup Coconut Oil

¼ cup Honey (or Agave Nectar)

¼ cup (60g) Yoghurt

¼ cup Coconut, grated

¼ cup Walnuts, loosely broken

2 t Vanilla Extract

1 teaspoon Ground Cinnamon

1 teaspoon Nutmeg, Fresh Grated

1 ¾ cup Whole Wheat Flour

1 t Baking Soda

½ t Salt

Method

1. Preheat Oven to 325ºF/ 165ºC

2. In a small saucepan, heat fresh squeezed orange juice and simmer until the volume has reduced to approximately 1/4 cup. Allow to cool.

3. Combine all WET ingredients (This includes the Mashed ripe Bananas, Eggs, Reduced Orange Juice, Yoghurt, Honey, Vanilla Extract, Olive Oil and Coconut Oil) in a large mixing bowl or stand mixer (such as a KitchenAid).

4. Add all remaining Dry Ingredients including Flour, Baking Soda, Salt, Spices, Coconut and Walnuts and incorporate with Wet Ingredients to create a batter.

5. Pour Batter into a 9”x 5” (23 x 13cm) Loaf Tin lined with parchment / baking paper. Bake for 60-70mins until a skewer inserted into the center, comes out clean.

6. Resist the temptation to slice in straight away. Rest for 20 minutes in the loaf tin.

Serving Suggestions

I couldn’t say that I’m from the Brunch Capital of the World (Melbourne, Australia) without giving you a red hot suggestion on spicing up your Sunday Morning Slice. One of the first weekend brunches I made for Taylor was a Banana Bread, re-imagined. A Banana Bread French Toast Stack layered with Lemon & Honey Yoghurt, Blueberries, Mango and Caramelised Banana Slices.

During a recent festive dinner, we ended the evening with a sweet bread dessert and a cheery glass of Vin Santo. This celebrated Italian dessert wine originates in the Tuscan region of Chianti. It is typically a full bodied, candy sweet wine bursting at the rafters with rich opulent hazelnut, dried tropical fruit notes, raisin and toffee notes. The succulent syrup (~220g/ L residual sugar) consistency is a divine mouth coating adventure with refreshing hints of orange rind.

Look for:

Producer: VOLPAIA Varietal: Vinsanto del Chianti Classico Vintage: 2009

Nutrition Facts

Per 60g Slice

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