I decided to blend a cup of fresh poached peaches in my banana bread and top with some blueberries. Recently I have been tweaking my classic recipe by adding extra fiber, iron, and protein. My new addition to this recipe was Molasses and Amaranth. The Amaranth gave it a little crunchiness and the molasses added that extra boost of iron AND keeping in mind it is high in sugar content I did not add the extra sugar I normally would have. Molasses is a wonderful source of iron, selenium, and copper all of which play an important role in bone health. This recipe I decided to bake in my French rectangular silicone muffin mold which I purchased in Paris in 2009 at www.edehillerin.fr the best professional kitchenware store ever! I freeze the muffins in my cute reusable stasher bags. I am such a big fan and have totally elimated plastic bags in my kitchen. Now working on the trash bags…

Summer Peach/Banana Bread

Preheat oven: 350F
1 tblspn melted butter
1 1/4 cup all-purpose flour (or gluten free flour)
1/3 cup Einkorn Flour
1/4 cup amaranth
1 tblspn hemp seed
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 ripe bananas
1 cup poached peaches
1 tblspn molasses
2 eggs
1/2 cup olive oil
1 tsp vanilla extract
1 cup blueberries

Brush loaf pan or individual muffin molds with melted butter.
In a bowl combine the flours, amaranth, hemp seed, baking soda, baking powder, salt and cinnamon.
In another bowl whisk bananas, peaches, eggs, mollasses and vanilla extract. Once blended slowly blend in the flour mixture until combined.
Do not over mix. Pour batter into prepared muffin molds or loaf pan.
Sprinkle a few blueberries on top.
Bake for approximately 45-50 minutes. Every oven varies so test with a toothpick prior to removing from oven.

Bon Appétit