Banana Nut Bread

Banana nut bread featuring our organic Einkorn ancient grain and organic All-Purpose flour. A staple for your weekly bakes! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Banana Nut Bread

Yield: 1 9x5 loaf

Ingredients:

120g BSM All Purpose flour

120g BSM Einkorn Whole Grain flour

7g baking powder

3g baking soda

6g ground cinnamon

5g espresso powder (optional)

2g ground cardamom (optional)

4g fine sea salt

125g browned unsalted butter*

155g dark brown sugar

50g cane sugar

1 large egg (room temp)

120g sour cream

8g vanilla extract

3 large over-ripe bananas

180g chopped pecans (optional)

*Brown about 1 ½ sticks of butter to yield about 125g of brown butter. Set the brown butter aside to cool, but not solidify. 

Preheat an oven to 350°F.

In a large mixing bowl or stand-up mixer bowl, combine both sugars, melted brown butter, and egg. Whisk to combine or whisk on low-medium until smooth. Then add the vanilla, bananas, and sour cream. Whisk once more until well combined.

In another mixing bowl, whisk the remaining dry ingredients together. Fold the pecans into the dry ingredient mixture to prevent the nuts from sinking to the bottom of the loaf. Add the dry ingredients to the wet ingredients in thirds, mixing on low each time. Whisk to stir just until it becomes a smooth batter, do not over mix.

Pour the batter into a 9x5 loaf pan that is lightly coated with pan spray. Bake for 45-50 min or until a toothpick pulls out clean.

Allow the loaf to cool completely before slicing. Banana bread typically is best the next day as the flavors have had time to “cure”. Wrap and store at room temp for up to 5 days or in the fridge for up to two weeks.