This banana bread features an amazing banana bread mix made by Simple Mills. Simple Mills is a Chicago based brand that makes such a great and ever expanding line of cake and bread mixes, cookies, crackers, and frostings with REAL ingredients that you can actually pronounce.
When I first looked at the ingredient lists of a few different products I couldn’t believe how short and not confusing the ingredient list was. When I got my hands on the Banana Bread and Muffin Mix I was excited to spruce it up and enhance its already goodness!
I added some of the typical seeds I would throw into my other baked goods and topped it with an additional banana and pecans for that extra flavor! I followed the baking instructions from the box. I usually don’t cover my loafs with foil halfway through the cooking process, in fact I try not to open the oven at all while something is baking, but I figured they knew what they were talking about and they sure did! The loaf came out great when baked as instructed!
This loaf did take a little longer to cook but that can be expected since it was in the oven at 325F. I typically cook my baked goods at 350F, but again, I followed what the Simple Mills’ experts directed me to do! It was well worth the wait!
- 1 Simple Mills Banana Bread and Muffins box
- ½ c ground flax meal
- 1 ½ tsp cinnamon
- 1 tbsp hemp seeds
- 2 tbsp chopped pecans
- 1 ripe banana
- 2 eggs
- ½ c + 2 tbsp unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 1 whole banana
- Pinch of coconut sugar
- 1 tbsp chopped pecans
- Preheat your oven to 325F and line your loaf pan with parchment paper, set aside.
- In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, almond milk, vanilla, and melted coconut oil. Mix in chia seeds and let sit for a couple minutes to let the chia seeds expand a bit.
- In a medium size bowl, mix your dry ingredients together: Simple Mills mix, cinnamon, flax meal, cinnamon, and hemp seeds. Mix until well combined.
- Add your dry ingredients to your wet ingredients. Mix until just well combined and there are no clumps of dry ingredients. Gently fold in chopped pecans. The batter will be a bit thick but that’s okay!
- Pour your batter into your prepared baking pan. I like to top mine with a sliced banana and a few more pecans. You can slice your banana lengthwise in half or into medallions – have fun with it! I also sprinkle a little bit of coconut sugar on the banana to help caramelize and deepen the flavor a bit more – completely optional! Feel free to add more chopped pecans on top.
- Bake for 30 minutes and then take it out of the oven and cover it with aluminum foil (you can cover your foil with nonstick spray).
- Bake your loaf for an additional 25 minutes and then test it with a toothpick, if it comes out clean you are good to go, if it does not, bake for an additional 5 minutes.
- After removing from the oven, uncover your loaf and let it cool for 15-20 minutes before slicing. Enjoy on its own or slather some peanut butter on it 🙂
- If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
- Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!
- Store in an airtight container and can keep in the fridge for 5 days (although unlikely there will be any leftovers past day two)!