Baker’s Banana-Nut Bread

Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂

This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.

We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.

Yield: One standard or Pullman loaf

  • 240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
  • 3g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) sea salt
  • 125g (1 cup) chopped walnuts or pecans, divided
  • 126g(1/2 cup or 1 stick) butter, at room temperature
  • 100g (1/2 cup lightly packed) brown sugar
  • 2 eggs
  • 125g (3/4 cup, stirred down) sourdough starter
  • 42g (2 tablespoons) raw honey
  • 3 super ripe medium mashed bananas (almost black and mushy)
  • 28g (2 tablespoons) extra virgin olive oil
  • 4g (1 teaspoon) vanilla
  • zest of 1 lemon, optional
  • turbinado sugar, for topping, optional
  1. Preheat your oven to 350ºF, preferably on convection.
  2. Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
  3. In a large mixing bowl combine flour, baking soda, and salt.
  4. In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
  5. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
  6. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add the flour mixture slowly, pausing to scrape down the sides if necessary.
  10. By hand, fold in the remaining walnuts or pecans and lemon zest.
  11. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  12. Sprinkle on the reserved chopped nuts and sugar.
  13. Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
  14. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.

Banana Bread with Crunchy Sugar Topping

I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂

In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.

I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!

Yield: One loaf, Serves 8 to 10

  • nonstick cooking spray for the pan
  • 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
  • 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
  • 1/2 cup (112g) vegetable oil
  • 1/3 cup (75g) well-shaken buttermilk, at room temperature
  • 2 large eggs
  • 1 T dark rum, optional (I omitted it)
  • 1 tsp pure vanilla extract
  • 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 T (38g) granulated sugar, for sprinkling
  1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
  2. Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
  3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Pour the dry ingredients into the wet and fold until just blended.
  6. Pour the batter into the prepared pan.
  7. Place the granulated sugar in a small bowl.
  8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
  9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
  11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.

Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purée from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Banana Honey Muffins

I loved these wholesome, naturally sweetened muffins more than everyone else in my house. The cookbook described them as “a great alternative to a heavier banana bread.” Agreed! 🙂

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I substituted whole wheat flour for half of the all-purpose flour and wheat bran for the wheat germ.

Yield: 12 muffins

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ or wheat bran
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 2 cups mashed, fully ripe bananas (about 4 medium)
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Grease 12 standard muffin cups with cooking oil spray.
  3. In a large bowl, stir together flours, wheat germ/bran, baking powder, baking soda, and salt.
  4. In a medium-sized saucepan, melt butter. Add honey, vanilla, and mashed banana.
  5. Add butter mixture to flour mixture and mix lightly.
  6. Spoon mixture evenly into prepared muffin cups.
  7. Bake for 15 to 20 minutes, or until a cake tester inserted in the center of one comes out clean.

One Year Ago: Applesauce Oatmeal Bread

Two Years Ago: No-Knead Bread from Sullivan Street Bakery

Three Years Ago: 

Four Years Ago:

Five Years Ago:

Sticky Banana Toffee Pudding

Happy Mardi Gras! I am making our traditional King Cake today, but I thought that this dessert could also be an appropriate celebratory option. It reminded me of a New Orleans bread pudding with some of the flavors of Bananas Foster, another famous New Orleans dessert.

The recipe was part of a Food and Wine magazine article, contributed by Laura Rege, titled “Ugly Delicious!” The author makes the point that a lot of delicious food isn’t Instagram drool-worthy. I didn’t really think that this dessert was that ugly, but it was delicious! 🙂

Yield: Serves 9

  • 1/2 cup unsalted butter, at room temperature, divided, plus more for greasing
 (I used cooking oil spray for greasing)
  • 3/4 cup boiling water
  • 6 ounces pitted dates, chopped (1 cup)
 (I used Medjool dates)
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups light brown sugar
  • 2 large eggs
  • 3 medium-size overripe bananas, mashed (1 cup)
  • 1/2 cup heavy cream
  • unsweetened whipped cream, for serving
  1. Preheat oven to 350°, preferably on convection. Grease a 9-inch square metal cake pan with butter or cooking oil spray.
  2. In a small heatproof bowl, pour the boiling water over the dates; stir in the baking soda.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the paddle, beat 1/4 cup of the butter with 3/4 cup of the brown sugar at medium speed until light and fluffy, about 4 minutes.
  5. Beat in the eggs, one at a time.
  6. At low-speed, beat in the flour mixture until just combined.
  7. Add the date mixture and bananas, and beat at low-speed until just combined.
  8. Scrape the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
  9. Meanwhile, in a small saucepan, combine the heavy cream, the remaining 1/4 cup of butter, and the remaining 1 cup of brown sugar. Bring to a gentle boil over moderate heat, and cook until slightly thickened and deep golden, about 3 minutes. Keep warm.
  10. Transfer the pan to a wire rack. Using a skewer or toothpick, poke holes all over the cake.
  11. Pour half of the warm sauce over the cake, and let stand until absorbed, about 10 minutes.
  12. Serve warm with the remaining sauce and the whipped cream.

One Year Ago: Pear & Cranberry Pie

Two Years Ago: My Mother-in-Law’s Napoleon Torte

Three Years Ago:

Four Years Ago:

Five Years Ago:

Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Banana Oat Muffins with Maple Syrup Drizzle

I have had this recipe from nancycreative.com bookmarked to try for a long time. I am always looking for new and tasty ways to enjoy my super-ripe bananas and the maple syrup drizzle in this recipe sounded absolutely delicious.

Ironically, when I assembled the muffins, I decided to top them with turbinado sugar prior to baking instead of using maple syrup. “What!?!?” you say? Well, you are not alone. It was a mistake… My entire family revolted. 😉 We enjoyed them immensely with both the turbinado sugar and the maple syrup!

As well as the additional sugar topping, I also adapted the original recipe to incorporate whole wheat flour and rolled oats. Great.

Yield: Makes 10 muffins

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 T canola oil (or light olive oil)
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • turbinado sugar, optional, for topping
  • pure Maple Syrup, optional, for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)
  1. Preheat oven to 375ËšF, preferably on convection. Line a muffin pan with 10 (parchment) paper liners; set aside.
  2. In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla extract, blending well.
  4. Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full. Sprinkle the top of each muffin with turbinado sugar, if desired.
  5. Bake at 375ËšF for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.
  6. Right before serving, lightly drizzle some maple syrup on top, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

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