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New Technique: Seared Banana Bread

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New Technique: Seared Banana Bread
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As the reigning champion of the Banana Bread Bake-off, I feel like it’s just my duty to share this MIND-BLOWING technique with you all 🍌I love to sear a slice in some coconut oil or ghee, drizzle some honey on top and serve with a dollop of @ricosyogurt coconut yogurt. This technique will take your banana bread to a new level and makes it even more delicious and decadent! 

New Technique: Seared Banana Bread

New Technique: Seared Banana Bread

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Ingredients
  

Here’s the recipe for my famous banana bread:

  • 1 cup almond butter unsalted
  • 1 1/2 cup mashed very ripe bananas about 3 bananas
  • 1/2 cup organic pumpkin puree
  • 2 whole organic eggs
  • 1/2 tsp baking soda
  • 1/2 tsp celtic salt
  • 1 tbsp organic pumpkin pie spice
  • 1 1/2 tsp alcohol-free vanilla extract
  • 1 tsp organic cinnamon
  • 1/2 cup organic dark chocolate chips

For crumble topping:

  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pecans
  • 1 1/2 tsp alcohol-free vanilla extract
  • 1/2 tbsp coconut oil melted

INGREDIENTS FOR TECHNIQUE

  • 1 tbsp coconut oil or ghee
  • 1 loaf of banana bread
  • 1 tbsp coconut yogurt
  • Cinnamon and celtic salt to sprinkle on top

Instructions
 

  • Preheat your oven to 350ºF
  • In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  • Pour mixture into a nonstick bread pan. Then add crumble evenly over the top!
  • Bake for 40 to 60 minutes at 350F use the old toothpick trick! It is easy to check a cake or bread for doneness by using the toothpick test. Just stick a toothpick into the center of your banana bread, If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your bread is done!
  • Let cool in the pan- then remove & enjoy

Crumble Instructions

  • Put chopped pecans and walnuts into a bowl.
  • Add a touch of melted coconut oil and vanilla extract.
  • Add crumble evenly over bread batter.

INSTRUCTIONS FOR TECHNIQUE

  • Melt coconut oil or ghee in a skillet
  • Place sliced banana bread and sear both sides, until browned
  • Remove banana bread from heat
  • Drizzle honey on top, sprinkle cinnamon and celtic salt and top with coconut yogurt
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New Technique: Seared Banana Bread

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New Technique: Seared Banana Bread

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5 Comments
  • Anke Smith
    January 19, 2020

    This looks like a lovely recipe, but I have a sensitivity to bananas! Do you know of any substitutions?

    Reply
  • IB
    January 20, 2020

    Hello, I saw you on Kelly and Ryan when you made this. This recipe for banana bread is delicious – the best! My family’s favorite. This is the only recipe I make for banana bread now and it truly is guilt free. Thank you!

    Reply
  • Melody
    January 20, 2020

    This looks DELICIOUS! Thank you for so generously sharing your recipes with us. Looking forward to your very own cookbook one day soon!!

    Reply
  • Kim
    May 21, 2020

    Is there any substitution for the almond butter as my son is allergic to tree nuts
    Thank you

    Reply
    • Shayna's Kitchen
      May 21, 2020

      Can your son use seed butter? If so, you can use pumpkin seed butter on sunflower seed butter. If he can’t do that, you can use 1 cup of gluten- free flour and add extra coconut oil to make it moist!

      Reply

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With Thanksgiving in a few days, I know many of us will be reaching for cinnamon in our spice drawers,but did you know there are actually TWO main types of cinnamon? Both are healthy choices perfect in your Thanksgiving dishes but my choice is ceylon, the lesser known type of cinnamon. ⁣ ⁣ Ceylon cinnamon is made from the inner bark of a Cinnamomum serum tree, native to Sri Lanka and southern parts of India. It has a much more delicate, mild, and sweet flavor with a softer and smoother texture than cassia cinnamon (the most common type and the type you might have!) ⁣ ⁣ Both cassia and ceylon cinnamon have the ability to lower blood sugar, fight diabetes, and offer other health benefits but the main difference I’ve found is that ceylon does not have COUMARIN. Coumarin is a compound naturally found in several species of plants. While not exactly “toxic”, it may be harmful when consumed regularly. When studying the effects on rats, coumarin was seen to cause damage to kidneys, livers and lungs. Exceeding the human daily limit of coumarin is actually pretty easy, as it’s just 1-2 teaspoons per day. ⁣ ⁣ So if you love cinnamon or cook with it regularly, I’d consider switching out to ceylon cinnamon as it does not contain coumarin. At the end of the day, both ceylon and cassia are healthy and delicious spices. But if you intend to consume more than 1-2 teaspoons a day or cook with it regularly, I’d consider switching out to my fave, ceylon cinnamon!

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New Technique: Seared Banana Bread