bananabread

Apple Butter Banana Bread

Pecan Streusel Topping

Cup dark brown sugar

pecans

Tablespoons all purpose flour

cinnamon

Tablespoons Cold Butter-diced

all purpose flour

baking powder

baking soda

salt

nutmeg

over ripe bananas -mashed well

sugar

eggs

vegetable oil

Apple Butter

Easy, naturally-sweetened, no-added-sugar mug cake that is good enough for breakfast.

Single-serving Microwave Mug Cake

banana mashed ((about 60 g))

almond flour ((14 g))

tsp oil

(nut) milk

tsp baking powder

tsp ground cinnamon

In a small bowl, mash your banana.

Add all else, adding milk 1 tbsp at a time to reach pourable cake batter consistency.

Pour into a greased mug, microwave 1-2 minutes until done.

Top with your fave nut/seed butter and enjoy.

This Sourdough Discard Banana Bread is super soft, sweet, and chocolaty. It only takes an hour to make and is an excellent way of using excess sourdough starter and overripe bananas!

Sourdough Discard Banana Bread

g all-purpose flour

g sugar

g brown sugar

g sunflower oil

sourdough discard (100% hydration)

overripe bananas (mashed)

tsp vanilla extract

100 g dark chocolate (70% cocoa, chopped)

60 g toasted walnuts (finely chopped)

Preheat your oven to 360°F/180°C. Butter a 10-inch bread pan.

Toast the walnuts in a dry pan over medium heat while stirring. Finely chop the toasted walnuts and the dark chocolate into chunks. Set aside.

Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl.

In a separate bowl, add sugar, brown sugar, sunflower oil, eggs, sourdough discard, mashed bananas, and vanilla extract. Stir with a whisk for a couple of minutes to combine.

Pour the banana mixture over the dry ingredients and gently fold it in with a rubber spatula until the batter is smooth. Be careful not to overmix the batter, as this can result in a dense crumb. Lastly, fold in the toasted walnuts and chocolate chunks. It is up to you to add it all into the batter or save some to sprinkle on top.

Pour the batter into your prepared bread pan. Sprinkle the rest of the walnuts/chocolate on top if desired.

Bake the banana bread for 50-60 minutes until golden brown or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil if it browns too quickly.

Let the bread cool for 10-15 minutes in the pan and then transfer it to a cooling rack. I think banana bread is the absolute best to eat while it&#039;s still a bit warm! With a cup of coffee on the side... *drooling*. Enjoy!

Top 3 bananabread recipes from across the web

The most viewed bananabread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Butter Banana Bread

Single-serving Microwave Mug Cake

Sourdough Discard Banana Bread

Top 3 bananabread recipes from across the web

The most viewed bananabread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Butter Banana Bread

Single-serving Microwave Mug Cake

Sourdough Discard Banana Bread

The most viewed bananabread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine