Best banana bread is an understatement! I picked up this recipe when I was living in Australia, which is where my addiction to warm, buttery, vanilla toasted banana bread began. When I perfected this basic recipe and method, I found that I was adding blueberries, raisins, nuts, and seeds. This recipe also freezes perfectly - I make a batch or two on Sunday, let it cool and slice into eight nice thick slices. Then wrap each slice individually and freeze. To serve - unwrap, place on a small tray under the grill and grill until slightly crispy on each side. Serve with Creek yogurt and fruit. Enjoy.
1/2 cup Wholesome Biodynamic Cane Sugar
1/3 cup melted unsalted organic butter
2 pasture raised eggs at room temperature, I prefer Vital Farms.
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 cups of white whole wheat flour, sifted
3 large very ripe organic bananas, mashed with a fork (best bananas for bread have black spots on the skin, this is an indication of high sugar content)
1 tsp vanilla extract
1/2 tsp salt
1/2 cup roasted walnuts or pecans pieces (not salted)*
1/2 cup organic blueberries or chocolate chips (optional)*
Preheat oven to 375f. Grease a loaf pan with olive oil or a little butter.
Whisk together mashed bananas, melted butter, sugar, vanilla and eggs.
Mix all dry ingredients together, then add to the banana mixture.
Stir through the nuts and blueberries, if you'd prefer, the chocolate chips. Pour the mixture into the prepared loaf pan and bake for 45 mins, or until a skewer inserted into the middle of the loaf comes out clean.
Let cool for 10 minutes, then remove from pan.
* If allergic restrictions do not allow you to consume nuts, berries or chocolate, the bread recipe can be made without or substituted.