This banana bread is the best, and it makes 2 loafs what is a big plus in a house of 5. It is super moist and has so much flavor. Adding in hemp and flax seeds at the end gives it some extra nutrition for growing kids.

Ingredients 

• Avocado oil: In my bakings I prefer to use avocado oil because of its taste and high smoking point (470-500 Fahrenheit). It’s rich in oleic acid. Dependent on where you live it might not be so easy to find avocado oil, you could substitute it with olive oil.
• Coconut sugar: Is a natural plant based sweetener. I prefer using natural sugar instead of refined sugar in my bakings. But you can if prefer substitute with cane sugar. The darker color of the banana bread is from the coconut sugar.
• Eggs: Make sure your eggs are at room temperature. I always take them out of the fridge the night before baking and let them get to room temperature overnight.
• Milk: I use whole milk but if you prefer to make a dairy free banana bread you can use almond milk. I’ve used almond milk in the past and the end result is still perfect.
• Bananas: Use overripe bananas, the riper the sweeter the bread will turn out. Make sure you really smash the bananas fine before adding. This pretends lumps in your loafs. 
• Pastry flour: With all my bakes of loafs, cake etc I prefer using pastry flour but if you don’t have it you can use all purpose flour too. Have made this recipe with both.
• Baking soda: Used to give the loaf a nice fluffy texture.
• Baking powder: Increase the volume and lightens the texture of the banana bread.
• Salt: Prefer using Redmond fine salt.
• Cinnamon: This gives the the loaf a warm spicy flavor.
• Vanilla extract: Extra flavor to the loaf.
• Chocolate chips: Prefer to use semi sweet chocolate chips or chunks in the bread and a couple of them on top for decoration.
• Hemp seed: Is rich in healthy fats, including omega-3 and omega-6 acids. 
• Flax seeds: Improve digestive health or relieve constipation. 

Preparation:

Make sure you have your mixing bowl ready and another bowl where you can combine the dry ingredients first and also to use to mash your bananas in.

In your mixing bowl you measure first in the coconut sugar then you add your oil. Mix to combine. Then add one egg at the time in while your blender is on low. 

Mix all your dry ingredients in the second bowl. Then ad it to the oil and egg mixture in 3 steps whil your mixer is on low. When just combined turn your blender off and start puréing your bananas with the vanilla and the milk. Really make sure you don’t have any big lumps of banana in it. Because you will have those lumps in your finished loafs. Add this into your blender bowl and mix until just combined. Be careful not to overmix it. 

Measuring spoons.

Last gently stir in your hemp seeds, flax seed and chocolate chips. Don’t overmix it.

Pour your mixture into prepared loaf pans.

Bake them in a preheated oven of 350 Farhenheit until golden brown and a toothpick comes out clean. Around 50-60 minutes depending on your oven.

Let the banana bread cool slightly in the loaf pans on a cooling rack, around 10 minutes before you take your loafs out and let them cool completely. If you can wait that long…

This is one of my kids favorite, one loaf is always gone the same day. 

Another recipe of a loaf is pound cake you can find here.