Multigrain Banana Nut Bread

Categories: Sweet Breads- Coffee Cakes

Ingredients

• 1/2 cup uncooked amaranth
• 1 cup water
• Salt
• 3 Tbsp. butter or coconut oil, melted PLUS more for greasing
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 tsp. baking powder
• 3 large very ripe bananas, peeled and mashed
• 3 eggs
• 1/2 cup honey
• 2 Tbsp. brown sugar
• 1 Tbsp. vanilla extract
• Heaping 1/2 cup pecans, coarsely chopped

Directions

1. In a medium pot, bring the amaranth, water and a tiny pinch of salt to a boil. Reduce heat and simmer 15 to 20 minutes. Transfer the cooked amaranth to a bowl or plate to cool to room temperature.
2. Heat oven to 350 degrees. Generously coat a 9-x 5-inch loaf pan with butter or coconut oil.
3. In a separate bowl, beat the cooled amaranth, the bananas, eggs, honey, brown sugar, and vanilla until smooth.
4. Pour banana mixture into flour mixture and mix with a whisk or large spoon until just combined. Stir in nuts. Pour batter into the prepared pan.
5. Bake 1 hour or until a wooden pick inserted near the center comes out clean.

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