I adore banana bread, and I've tried countless recipes over the years: traditional sugary loaves, ultra-healthy versions, gluten free options... I literally have a pile of banana bread recipes with notes all over them. So I'm pretty stoked to have finally found/developed my personal favorite go-to banana bread recipe!
This recipe uses wheat flour, so it's not gluten free. But it is sweetened only by ripe bananas and maple syrup, so it's free from processed sugar. And yet, it's so delicious! I've also included a whole banana on the top of the loaf - which is optional - but I highly recommend giving it a try. The flavor it adds is a game-changer!
NOTE: This recipe below is how I prefer my banana bread, but the original Cookie and Kate recipe it is adapted from is highly customizable, including most dietary restrictions. Click on the link below if you're interested in additions or adjustments; her post is quite comprehensive!
TIP: If you can eat wheat but deal with an intolerance in the forms of digestive discomfort or inflammation, try using higher quality wheat. European wheats are easier to digest and have higher nutritional value. Here in the states, I like Janie's Mill stone-milled organic flours. I've switched to using them exclusively, and I've definitely noticed a difference!
My Favorite Banana Bread
(Original recipe: Cookie and Kate)
75g (1/3 C) high quality grapeseed oil
155g (1/2 C) maple syrup
225g (1 C) mashed ripe bananas (about 2 bananas)
2 eggs
56g (1/4 C) milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
220g (1-3/4 C) (220 grams) high quality AP flour
OPTIONAL: 1 whole banana for the top
Preheat oven to 325F. Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the oil, maple syrup, and mashed bananas. Add the eggs and milk. Beat well.
Add the baking soda, vanilla, salt, and cinnamon, and whisk to blend.
Using a wooden spoon, stir in the flour just until combined (some lumps are okay). Pour the batter into your prepared loaf pan.
If using, slice your remaining whole banana lengthwise. Place both halves on the top with the inside facing up.
Place in the oven and bake for approximately 60 minutes. I highly recommend using a thermometer to accurately measure when your loaf is done baking, namely 205-210F. You can also check with the toothpick method, but I find the large chunks of banana in this batter make this method misleading and can easily lead to overbaking.
Let the bread cool in the pan for at least 10 minutes before transferring to a wire rack to cool before slicing.
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