Parsley Thyme & Limoncello

BANANA NUT BREAD

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Banana Nut Bread is my go-to recipe when I have an abundance (or just a few) overly ripe bananas. This recipe is great for breakfast, snacks, or to share with friends and family. 
 What I love about this recipe is that it has just the right amount of sweetness. Not too much and not too little. It can be doubled easily and freezes very well. 
I will give you the recipe for the basic bread first. This is the base for any sweet bread you can imagine…banana nut, blueberry, apple cinnamon, use your imagination.
I used freshly milled flour for this but you could always use bread flour or all-purpose flour. If you’ve never tried bread made with fresh ground wheat, you should! It’s so delicious, especially in sweet bread recipes. The grain mills are not inexpensive but I feel are well worth the cost. If you have a friend with a mill, ask them if you can sample their bread. The difference is amazing!

BASIC INSTRUCTIONS FOR SWEET BREAD BATTER

Add the flour, salt, baking powder, and baking soda into a large bowl.
Mix the buttermilk, egg, oil, and honey in a medium bowl. I used coconut oil, but you can use vegetable oil if you prefer.
Add the wet ingredients to the dry ingredients and mix until blended well.

INSTRUCTIONS FOR BANANA NUT MIXTURE

For the banana nut mixture, add the bananas, cinnamon, nutmeg, vanilla, and chopped nuts, to a medium bowl and mix well. Add this mixture to your basic bread batter and fold in until well combined.
Grease your baking container of choice, mini loaves, loaf pan, or muffin tins, and bake at 400 degrees until a toothpick comes out clean. Everyone’s ovens are different but estimated times are as follows:
  • Muffin tins – 20 minutes
  • Mini-loaf pans – 25 minutes
  • Loaf pan – 35 minutes

This recipe doubles easily which is what I did. It yielded 8 mini loaves and 1 medium bread size loaf.
 

BANANA NUT BREAD

This Banana Nut Bread recipe is perfect when you have bananas that are getting overly ripe. It's great for breakfast, as a snack, or to share with friends.

  • 2 1/4 cups bread flour (I used freshly milled hard red wheat)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup coconut oil (you may use vegetable oil)
  • 1 egg
  • 1/2 cup honey
  • 3 bananas, very ripe
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, chopped (may use pecans)

  1. In a large bowl, mix the flour, salt, baking powder, and baking soda.

  2. In a separate bowl, mix the buttermilk, egg, oil, and honey.

  3. In another bowl, mash the bananas and add the cinnamon, nutmeg, vanilla extract, and the nuts. Mix well.

  4. Add the wet ingredients to the dry ingredients and stir until well combined.

  5. Fold the banana mixture into the bread batter until mixed well.

  6. Grease your baking pans well and spoon in the batter.

  7. Bake in a preheated 400 degree oven for 20-35 minutes, depending on the size of your baking tins. Insert a toothpick into the center to check for doneness. If done, the toothpick will come out clean.

Serving size is based on one muffin or 1/2 of a mini-loaf

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