Hemp, Honey and Pollen Banana Bread
The texture of this banana bread is amazing - soft and bouncy!
Hemp provides a great source of protein and Omega 3 and Omega 6 oil, and bee pollen provides additional protein and a rich natural blend of vitamins and minerals.
- 300g (2.5 cups) white flour
- 15ml (1T) wheat gluten (optional)
- 120g (1 cup) brown sugar
- 5ml (1t) sea salt
- 15ml (1T) baking powder
- 5ml (1t) baking soda
- 5ml (1t) ground cinnamon
- 15ml (1T) bee pollen
- 30g (4T) hulled hemp seeds
- 240ml (1 cup) plant-based milk
- 80ML (1/3 cup) organic cream
- 45ml (3T) Beeville Honeydew
- 2 eggs
- 15ml (1T) hemp oil
- 15ml (1T) sesame oil
- 5ml (1t) vanilla extract
- 450g (1.5 cups) mashed banana
(Preheat oven to 175degC on fan-bake.)
Using a whisk on a cake beater machine, combine all wet ingredients.
In a separate bowl sift the flour, salt, baking powder, baking soda and cinnamon. Add the brown sugar, bee pollen and hemp seeds.
Add the wet ingredients to the dry mix and combine using a metal spoon mix until just moistened.
Spoon into a loaf tin lined with baking paper. Bake for 50 minutes at 175degC, or until a skewer comes out clean when inserted through the middle of the loaf.
Cool or 10 minutes, then invert onto a wire rack and cool completely.