Monday, October 14, 2013

Bourbon Banana Bread with Pumpkin, Chia and Poppy Seeds

Happy Fall! Here's the first of many recipes that revolve around my love affair with loaves!

Everyone knows how much I adore Joy the Baker. She's a self-taught, sharp witted, super inspiring baker. If you don't know her, check out her blog here.

Adapted from the Joy the Baker Cookbook.

2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) of unsalted butter, softened (let it get soft before mixing, it matters!)
1 cup granulated sugar
2 large eggs
2 cups mashed ripe bananas (4 bananas, the more ripe, the better)
3 tablespoons bourbon (the good stuff, it also matters)
1/4 cup Chia Seeds and Poppy Seeds (mixed together, you can add more or less)
3 tablespoons raw pumpkin seeds (more or less, depending on your love of pumpkin seeds)

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour an 8x4 or 9x5-inch loaf pan. Set aside.

In a medium bowl, sift together flour, backing power, and salt.

In a bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer and scrape down the sides of the bowl and add bananas and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the chia and poppy seed mixture to the dough. Stir until incorporated. Stir mixture into loaf pan. Sprinkle additional poppy seeds and all of the raw pumpkin seeds to the top of the loaf. Bake for 45 minutes to 1 hour or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow the loaf to cool in the pan for 20 minutes. Before inverting onto a wire rack to cool completely.

Bread will keep for up to five days, well wrapped, at room temperature.

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