This dessert bread is incredibly tasty, moist, and healthful.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- ¼ cup coconut oil
- ½ cup applesauce
- 2 large eggs
- ¼ cup butter, melted and cooled
- ½ cup white sugar
- ½ cup raw sugar
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 2 bananas, mashed
- ½ cup sour cream
- 1 ½ teaspoons baking soda
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup chopped roasted almonds
- ¼ cup teff
- ¼ cup poppy seeds
- ¼ cup chia seeds
- ¼ cup flax seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans with the coconut oil.
- Beat applesauce, eggs, and butter together in a large bowl until smooth. Add white sugar, raw sugar, vanilla extract, and salt; mix well.
- Whisk bananas, sour cream, and baking soda together in a separate bowl until smooth; stir into the applesauce mixture until evenly combined.
- Gradually stir all-purpose flour, 1/4 cup at a time, into banana mixture until well mixed. Gradually stir whole wheat flour, 1/4 cup at a time, into banana-flour mixture until batter is well mixed. Fold almonds, teff, poppy seeds, chia seeds, and flax seeds into the batter. Pour batter into the prepared loaf pans.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool bread in the pans for 15 minutes before transferring to a wire rack to cool, about 20 minutes.
- Coconut oil cooking spray can also be used to grease the pans. For greasing with raw coconut oil, use paper towel to lightly coat bottom and sides of pans. For greasing with coconut oil spray, lightly spray sides and bottom of pans.
- Loaves should be molasses-colored, firm outside, and moist inside.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 213 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious!! Thanks to folks who have left instructions when converting the quick bread to muffins. The only change I made was using some pecans rather than almonds; I thought I had almonds but the package in the freezer turned out to be pecans. Recipe made 12 muffins and very, very small loaf. Doesn’t have much of a banana flavor which is a bonus for me. Yummy!
Just made into muffins . Used non-fat vanilla yogurt instead of sour cream . Brown sugar replaced raw. Added cinnamon , peanut butter , shredded coconut , hemp seeds , sesame seeds , sunflower seeds . Ground seeds and nuts just slightly . Didn’t have teff nor poppy seeds . Baked for about 17 minutes . Made a dozen regular size muffins and one mini loaf . Very moist , not too sweet . Will definitely make again .