Trail Mix Banana Bread

January 15, 2013 · 8 comments

Trail Mix Banana Bread | Baking Serendipity

Remember that time I decided Cleveland in January wasn’t so bad?

Me too…it was 60 degrees. And I decided when it got cold again…no bigs. I had the memory of spring, and what was to come.

That lasted two days. I’m just here to tell you the truth.

Also…I’m painting my nails with every pastel and summer bright color I own. Deal with it.

My laundry basket is overflowing, and ignoring it seems acceptable…because I did the dishes today.

I slutted up banana bread, and ate giant slices of it, smeared with Cookies and Cream Peanut Butter for breakfast.

These are just the things on my guilt brain today. Somehow telling you them makes things better.

Trail Mix Banana Bread | Baking Serendipity

Slutted up banana bread actually means this…I added everything to it that I like in a trail mix/granola situation. Rolled oats replace a little bit of flour and chocolate chips, pomegranate seeds and cinnamon sugar glazed almonds stud the bread.

(Cinnamon sugar glazed almonds are a lot like this. My mom gave me a whole heap of these from her leftover from the holidays stash.) If you just have regular almonds, or another nut in your pantry, it would work just as well.

Trail Mix Banana Bread | Baking Serendipity

I love fancifying banana bread. It feels like an empty canvas…and this is one of my favorite adaptations yet. Bonus! My house smells bonkers amazing when this is in the oven. Amazing enough to inspire me to forget the chaos in my guilt brain…and eat a second slice.

Trail Mix Banana Bread | Baking Serendipity

Trail Mix Banana Bread
recipe adapted from Cooking Light

1/4 cup butter
1 cup sugar
2 eggs
1/3 cup plain greek yogurt
1 1/2 cups ripe, mashed banana (about 3 medium bananas)
2 tsp. vanilla
1 1/2 cups all purpose flour
1/2 cup rolled oats
3/4 tsp. baking soda
1/2 tsp. salt
1 teaspoon cinnamon
1/3 cup pomegranate seeds (the seeds of about half a pomegranate)
1/3 cup chopped nuts
1/3 cup chocolate chips

Remove seeds from pomegranate, chop nuts and set both aside. Then, to prepare bread, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in yogurt, vanilla and mashed banana. Add flours, baking soda and salt and mix well. Gently fold in pomegranate seeds, nuts and chocolate chips. Spoon batter into a greased loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until a toothpick inserted in the center comes out clean.

{ 8 comments… read them below or add one }

Cinnamon @ eatpraytri January 15, 2013 at 9:09 pm

yep I got some bananas about ready. This is gettin made.


Simply Life January 15, 2013 at 9:52 pm

oh wow! this bread looks incredible!


Colleen @ What's Baking in the Barbershop?! January 16, 2013 at 7:14 am

Oh man, you ate this with your cookies and cream peanut butter? Genius.
I love all kinds of banana bread, and this one looks awesome!!


Elizabeth@ Food Ramblings January 16, 2013 at 8:01 am

yum! yay for bright colors– it is day three of rain for me, and i am so over it!


Jennifer @ Peanut Butter and Peppers January 16, 2013 at 9:55 am

Fabolous recipe! I love that you used the word slutted up! Cracks me up!!


Jessica@AKitchenAddiction January 16, 2013 at 10:35 am

Love how you loaded banana bread with all kinds of good things. . .must try soon!


Liz January 16, 2013 at 11:25 am

Nom nom nom! This looks so good–I know what I’m making this weekend!!


The Mom Chef ~ Taking on Magazines One Recipe at a Time January 16, 2013 at 1:40 pm

Yup, I’m in rain-loathing mode like Elizabeth. That’s what we get down here instead of Ohio snows (thank goodness). I love, love, love the aroma of cooking banana bread. I’d have shoved several pieces of it before it had a chance to cool down at all.


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