It’s cold out! I mean….Really cold. We have been living under a deep freeze for about, I don’t know 8 months! LOL. In all seriousness though, it has been frigid for weeks and who doesn’t love to warm up with a little homemade bread in their tummy mid-Friday-afternoon? We all did. Oh did we ever!
So this Friday was ‘Hemp Banana Bread’. Which also could be called ‘Hemp Chocolate Chip Banana Bread’ as there is 1/4 cup of cacao chips in the recipe (optional but really…who says no to that option?) I actually made two loafs and slightly changed the recipe the second time around, here are in the ingredients…
- 2 eggs
- 1/3 cup organic apple sauce
- 1/4 organic cane sugar
- 1 1/2 cups whole wheat flour (the second time around I put in 2 cups – it did rise better with the extra 1/2 cup)
- 1/2 cup Hemp Pro fibre
- 3/4 baking powder
- 1/2 tsp. salt
- 1 cup mashed bananas (about 3 medium ripe ones)
- 1/4 cup Hemp Hearts
- 1/4 cup 50% cacao chocolate chips or carob chips (optional – but delicious)
Preheat the oven to 300F. Mix the eggs, apple sauce and cane sugar together in mixer at medium speed until pale yellow. I was SO excited to use our new mixer by the way (although it felt a bit like a spaceship at first). Then add all the dry ingredients with the bananas to the mixture. Blend at medium speed. Finally add the Hemp Hearts and chocolate chips. Pour into the greased loaf pan (9 x 5 works great). Bake for 40 minutes (or until fork comes out clean). Let cool for 20 minutes before turning onto rack.
The kitchen smelled so good after we were done with this recipe that it was hard to wait a full 20 minutes to eat. It was buy far one of the best recipes we have made for Foodie Friday. A perfect way to end off our February creations.
From Our Kitchen to Yours….