Sundays are not made for rushing about – they are best spent lazying a little bit longer in bed, lingering over breakfast with a newspaper, connecting with friends at church or saturating your home with the delicious aroma of home baked yummies. Last sunday was one of such beautiful days and I enjoyed puttering about in my kitchen baking for the week.
The thought of my filling my kids’ lunchboxes with home made treats which don’t have numbers as ingredients always makes me feel blessed – blessed that I have the time to cook and bake; blessed that I enjoy being in my kitchen; blessed that I am healthy enough to stand for hours in the kitchen; and blessed that I have loved ones to cook for. Now, whether or not they always enjoy my cooking is another topic – I like to think that one day they will appreciate all I do for them – the hours it takes me to work out which dishes are healthy and yummy at the same time. One day, they will reminisce on the good old days with their mama, pick up the phone and tell me how MUCH they miss those days when I baked various treats for them – and I always imagine myself on the other side of the line, full of the wisdom that old age will bring, nodding with understanding and twirling my gray dreadlocks with my spare fingers while I say, “I did make you the best treats, didn’t I? Well, you know I will rustle up your favourite treats when you visit!”
I wasn’t sure what to make for the lunchboxes so I asked the kids and they had different suggestions: “Chocolate cake?” No, I don’t have baking chocolate; “Peanut butter cookies?” Hmmm, no, it has to be nutfree for school. “Cake?” Well, I want something with vegetables or fruit – Carrot cake? “NO! We had that everyday last week” Oh, I have bananas. Banana bread? “YES!” I’ll make it super healthy – I’ll use honey, some superfood and wholemeal spelt flour! *Faces fall* “Healthy? Superfood?” *Eye roll & Groan*
I considered giving them a lecture about the many benefits of would-be ingredients – flaxseeds, sunflower seeds & honey – and why at least one of them was considered a superfood but I didn’t think it would enlighten them further, so I just mumbled something along the lines of banana being healthy and how they never had to worry about what came out of my kitchen as it was always good for them.
Soon, the delicious aroma that can only be attributed to banana breads resulted in “When can we have a taste Mum?” questions. I was very hopeful. Tinkering with recipes by replacing sugar with honey always worries me because you never know if your measurements were correct – and there’s nothing more devastating than a failed baking project that smells delicious! Imagine my joy when beauty came out of the oven.
Slice, butter, munch….And love it they did! “You are the best cook in the whole world!” No, not really, but thank you darlings. Then I thought to myself, even though I know their compliments are usually temporary, swayed by things like the visibility of vegetables, I know they would pass on this recipe – Mama Nancy’s Superfood Wholegrain Banana Bread to their kids. Eventually. Because it was that good.
1 cup plain wholemeal flour (I used spelt)
1/2 cup self-raising wholemeal flour ( I made this up with spelt and baking powder)
1 teaspoon ground cinnamon
1/4 cup sunflower seeds
1/4 cup flaxseeds, ground coarsely ( I mixed this 50:50 golden linseeds & flaxseeds)
2 Tbsp coconut flakes
1/4 Tsp salt
100g Olive oil
2 eggs, whisked
2 ripe bananas, mashed
1/2 cup honey
- Grease and line a deep loaf pan
- Preheat oven to 180°C or 160°C fanforced
- Combine all the dry ingredients in a large mixing bowl
- Whisk the eggs, add the remaining wet ingredients and whisk until combined
- Make well in flour mixture and pour in wet ingredients, mixing gently in one direction until just combined
- Spoon into loaf pan and smooth the surface
- Bake for approximately 45 minutes or until a skewer inserted into the centre of the loaf comes out clean
- Set the loaf aside while still in the pan for about 10 minutes
- Turn out onto a wire rack and serve warm with your favourite spread – butter or peanut butter are made for warm banana bread.
I adapted this recipe from Taste