Banana Bread Perfection

 

I perfected my banana bread recipe.  I’m pretty psyched about it. It’s a recipe I ad-libbed from the banana bread I had last summer in Maine. A gorgeous banana bread topped with a unique poppy seed streusel that made my heart sing. Well, kind of…it was of course (like most bakery banana breads) made with too much oil and/or butter…too rich.  But, the components were there…they just needed to be modified. And so I modified…and now, I’ve got it.  And I love it. It has just the right amount of whole grains, just enough to add a nutty depth…but not to weighed down with full whole wheat flour.  It’s a perfect mix of white whole wheat flour, whole grain oats and all purpose flour…keeping it light with a sense of heartiness. And there is very little added oil…just enough to make sure all the ingredients combine, integrate and, most importantly, fully cook.  Applesauce is my secret weapon. It keeps the bread moist and happy without adding extra fat from oil. Some chia seeds are tossed in for a playful pop on the palate…and then the streusel. Yummmmm…. Brown sugar, butter…yes melted butter…real butter for flavor and decadence… just a tablespoon or two combined with cinnamon, nutmeg, oats and a little flour…and a huge dose of crunchy umami poppy seeds.  Spread all over the top for the best banana bread ever. Baked for 55 minutes…to golden brown perfection. It's your lucky morning...you don’t have to wait in that crazy line that inevitably forms at the super popular bakery/coffee shop with its hipster/instagram following. Not sure why they don't don’t open until 8am, because by then the line is down the street and everyone is already hangry. And, they might even give you the heal...And still charge you $4 for the slice. My recipe saves you so much stress. Namaste.