Moist, fluffy, and with caramelized edges, this banana bread recipe is sure to please! I’ve eaten four huge slices so far and it’s barely cool. This is also bound to use up any excess bananas you forgot about or the kids didn’t eat this time around. You know how it goes – they devour them all one day so you buy extra the next time and no one eats them. Here is the solution, using six bananas to create delicious banana bread.
Ingredients
- 240 grams soft white wheat and or barley, milled fine
- 1 teaspoon baking soda
- 1 tsp baking powder
- ½ teaspoon salt
- ¾ cup coconut sugar
- 1 tbsp molasses
- ¾ stick butter
- 2 large eggs
- 6 mashed, overripe bananas
- Optional: 1 tsp ground cinnamon
Directions
- Preheat the oven to 350 F.
- Mix dry ingredients, add remaining ingredients and mix together with a danish dough whisk until combined. Pour batter into a greased or parchment lined 9×5” loaf pan to bake your banana bread.
- Bake in the preheated oven until 190 F in the absolute middle, about 60 minutes.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
This banana bread is wonderful to make with your children. I let mine mash all the bananas while I milled the flour and mixed the dry ingredients. He also did all the mixing with the danish dough whisk, because we don’t want to over mix when making banana bread.
Using spelt or barley would be fantastic and can be used in the same amounts as soft white wheat. Barley will impart a nutty flavor without adding nuts to your banana bread.
Or go it’s and add them to the mixture. Just measure with your heart!
Check out our lemon pound cake recipe.
