I like to think of banana bread as a multi-tasking food! It shows up during breakfast. The kids are always grabbing it as a snack, and it even makes its way onto the table after dinner as desert. (Warm and with vanilla ice cream of course!)

Only problem is, it seems to be gone not long after popping out of the oven! Good thing I have the patience to make another! 😉

Follow this recipe to have your own multi-tasking banana bread. Just be sure to save a slice for yourself!

Banana Bread Recipe

Ingredients

  • 1 cup oat flour (Arrowhead Mills)
  • 2/3 cups teff flour (Bob’s Red Mill)
  • 2 tbsp almond flour (Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon (Simply Organic)
  • 1/2 tsp salt
  • 2 tbsp flax meal (Spectrum) – This is optional, but adds some good Omega 3’s!
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/2 cup maple syrup (all natural)
  • 2 eggs (room temp and organic if possible)
  • 1/2 cup coconut oil (Nutiva Virgin) I warm it in the microwave, right in the measuring cup for about 30 seconds if solidified.
  • 3 very ripe bananas
  • 2 tbsp greek yogurt (I used full fat Seven Stars, but Maple Hill is another favorite if you can find it.)
  • 1 tsp vanilla extract (I like Simply Organic)

Directions

  1. Set oven to 350 degrees Fahrenheit.
  2. Grease and then line the bottom of a loaf pan with parchment paper. (The paper isn’t a necessity, but will make removing it from the pan easier.)
  3. Sift the three flours, baking soda, flax meal, cinnamon, and salt.
  4. In a separate bowl, beat sugar and eggs with a whisk until until well combined and a little frothy (about 4 mins).
  5. I typically microwave the coconut oil right in the measuring cup for about 30 seconds to liquify. After, I then add the maple syrup right on top in the same measuring cup.
  6. Drizzle oil and maple syrup into egg mixture.
  7. Add Greek yogurt and vanilla.
  8. Fold in dry ingredients.
  9. Mash bananas and then add to mixture.
  10. Feel free to add nuts! My faves are walnuts, chopped pecans, or pistachios.
  11. Pour into your lined and greased loaf pan and bake for about 55 minutes.
  12. Let cool completely before slicing (if you can wait that long! ????)

The Impatient Mother (Christie Bigelow, 36) is a mom of 3 (11, 2, and 11 months). She’s on a mission to make nutritious food for her family and herself, usually with limited time and sometimes limited ingredients!

Fast, simple, delicious, and flexible is the name of the game… that and time optimization.

From baby food, on up to toddler, teen, and husband, she has a wide range of mouths to feed and is constantly coming up with creative ways to get the best stuff into the people she loves.

Christie shares many of her tips and tricks for things like getting veggies into kids, cooking with whole foods, and baking with nutrient dense ingredients on her Instagram feed and will soon be launching her own blog.

Foodies and mom’s alike, be sure to follow her on Instagram @theimpatientmother and stay tuned for the blog.