The first published banana bread recipe appeared in 1933 in “Balanced Recipes of Pillsbury’s Cooking Service ” by Mary Ellis Ames, the former director of the Pillsbury Cooking Service. Since then, there have been thousands of adaptations of this sweet, delicious recipe. Why? Banana bread is one of the easiest baked goods to make, and with so many variations to try, it’s likely you won’t ever get bored making it. You can add apple slices, dark chocolate chips, coconut flakes and even—protein!
Ingredients
Directions
- Preheat oven to 375°F.
- Grease a 9 x 5-inch loaf pan with oil and dust with flour, tapping out excess.
- In a large bowl, whisk together all-purpose and almond flours, protein powder, salt, baking powder, cinnamon, baking soda and nutmeg.
- In a separate large bowl, whisk together bananas, oil, coconut sugar, eggs, yogurt and vanilla until smooth. Pour banana mixture into flour mixture. Stir well until dry ingredients are incorporated. Add walnuts, leaving some aside to sprinkle on top of the loaf. Transfer to the prepared pan.
- OPTIONAL STEP: Take the ripe banana, slice lengthwise, and place on top of the batter with the inside of the banana facing out.
- TIP: for a caramelized banana you can coat the bottom of the banana with coconut sugar before placing it on your bread batter.
- Bake for 20 minutes, uncovered.
- Remove from the oven, loosely cover the loaf with aluminum foil, and bake for an additional 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool in pan for 10 minutes and then transfer loaf to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to three days, or freeze for longer storage.