This is a rich, moist, and delicious dessert bread, full of healthy goodness!
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans with the coconut oil.
Beat applesauce, eggs, and butter together in a large bowl until smooth. Add white sugar, raw sugar, vanilla extract, and salt; mix well.
Whisk bananas, sour cream, and baking soda together in a separate bowl until smooth; stir into the applesauce mixture until evenly combined.
Gradually stir all-purpose flour, 1/4 cup at a time, into banana mixture until well mixed. Gradually stir whole wheat flour, 1/4 cup at a time, into banana-flour mixture until batter is well mixed. Fold almonds, teff, poppy seeds, chia seeds, and flax seeds into the batter. Pour batter into the prepared loaf pans.
Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool bread in the pans for 15 minutes before transferring to a wire rack to cool, about 20 minutes.
Per Serving: 197 calories; protein 3.7g; carbohydrates 24.2g; fat 10.3g; cholesterol 27.2mg; sodium 212.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.