Banana Bread 2 Ways: Classic and “Everything”
RECIPES
CLASSIC BANANA BREAD RECIPE
▪560g (6 large) very ripe bananas
▪115g or 1 stick butter, melted
▪3 large eggs
▪120g or 2/3c dark brown sugar
▪70g or 1/4c molasses
▪5g or 1tsp vanilla extract
▪140g or 1/2c sour cream
▪40g or 3Tbsp olive oil
▪420g or 3 1/4c ap flour
▪12g or 2tsp salt
▪15g or 1Tbsp baking powder
▪6g or 1 1/4tsp baking soda Mash bananas.
Add eggs, brown sugar, molasses, vanilla, sour cream, and melted (but not super hot) butter. Whisk to combine.
In a separate bowl, combine flour, salt, baking powder, baking soda. Whisk to combine then fold dry ingredients into wet. Don’t overmix.
Spray or butter a loaf 1.5lb (10”x5”x3”) loaf pan then line with a sling of parchment. Spray or butter parchment then transfer banana bread mix into the pan. See recipe below if using a 1lb loaf pan.
Tap to level then bake at 350F/175C for 60-70min.
EVERYTHING BANANA BREAD RECIPE
▪100g or 3/4c walnuts
▪20g or 2 1/4Tbsp sesame seeds
▪20g or 2 1/4Tbsp poppy seeds
▪20g or 2 1/4Tbsp hemp seeds
▪20g for 2 1/4Tbsp lax seeds
▪150g or 1c dark chocolate chunks (+ a few extra for topping)
Mix seeds and nuts, add to a sheet tray and toast in 350F/175C oven for 15min until walnuts have taken on a slight golden color. Use same recipe as classic banana bread above.
After wet and dry ingredients are combined, fold in toasted seed mix then the chocolate.
Spray or butter a loaf 1.5lb (10”x5”x3”) loaf pan then prepare with a sling of parchment. Spray or butter parchment then transfer banana bread mix into the pan.
Top with additional chocolate chunks Tap to level then bake at 350F/175C for 60-70min.
RECIPE IF USING 1lb LOAF PAN
▪450g (5 large) very ripe bananas
▪90g butter, melted
▪3 large eggs
▪95g dark brown sugar
▪55g molasses
▪4g vanilla extract
▪110g sour cream
▪30g olive oil
▪330g ap flour
▪10g salt
▪12g baking powder
▪5g baking soda
