My ALL-TIME Favorite Banana Bread

You guys. This banana bread is IT. It's moist, it's spongy, it's dense. It's everything you could want in banana bread...and it has no refined sugar! I've made this bread countless time, and it's almost always devoured in just a few days, ha! Wait no longer to try this recipe out!


Recipe Adapted from Jeanette Ogden from Shut The Kale Up


The Ingredients

  • 3 ripe bananas

  • 1/3 cup melted butter

  • 1/2 cup maple syrup

  • 1 pasture-raised egg

  • 1.5 cups all purpose, unbleached flour

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • Optional: 1/2 cup Hu Kitchen chocolate gems

  • Optional: 1/3 cup raw walnuts & Maldon sea salt


The Instructions

  • Preheat oven to 350ºF.

  • Beat the wet ingredient (bananas, butter, maple syrup, egg, and vanilla extract) together. Once well combined, add the dry ingredients (flour, baking soda, salt).

  • Then, stir in the chocolate gems if you are adding them. Grease one loaf pan, and pour in the batter.

  • If you're adding walnuts, I like to sprinkle them on top of half the loaf with a few chopped chocolate gems.

  • Bake at 350ºF for 50-55 minutes.

  • Immediately after sprinkle loaf with Maldon sea salt. Wait to cool, slice, and DIG IN!

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