- 1 tablespoon pumpkin seeds (pepitas)
- 1 tbsp poppy seeds
- 1 stick of melted butter
- 1 cup plain low-fat yogurt
- 1 teaspoon baking soda
- 1 lime
- 1 cup ripe banana
- 2 eggs
- 1 cup + 1 tbsp golden brown sugar
- 1 teaspoon of cinnamon
- 3/4 cup chopped California prunes
- 1/2 cup dark chocolate chips
- 1/3 cup + 1 tbsp whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon of salt
- Preheat the oven to 350 degrees.
- On a small baking sheet, place the poppy seeds and pumpkin seeds. Bake for 6 to 8 minutes or until toasted and beginning to brown. Let cool. Keep the oven on.
- Melt the butter in a small dish in the microwave or on the stove. Let cool.
- Meanwhile, place the yogurt in a bowl and stir in the baking soda. Let sit for five minutes to allow the mixture to react and fizz.
- Peel and chop the bananas, measure out a cup of banana chunks and add them to another bowl along with the lime zest, plus the juice of half the lime. Using a fork, mash the lime juice, zest and banana together.
- In another bowl, break two eggs and add the sugar and cinnamon. Whisk to combine.
- Add cooked seeds, chopped California prunes and chocolate chips.
- Carefully add the egg mixture to the yogurt and stir gently. Then add the bananas, the melted butter, then the flours and salt.
- Using a metal spoon, fold the mixture in one direction and turn the bowl in the other direction to obtain maximum volume without overworking the mixture.
- Bake in a lined and greased loaf pan for about an hour, or until well puffed and golden brown. Check for doneness by inserting a toothpick in the center of the bread. When it comes out clean and crumb-free, it’s ready to eat!
Cut the bread into generous pieces and eat it with a knob of butter or as is. Leftovers are best stored in the refrigerator.
Recipe courtesy of californiaprunes.ca