This Banana Loaf is easy to prepare and perfect for breakfast or as a dessert.
Ingredients
1 large
Egg
1/2 cup
Honey
3 medium
Banana (s)
(mashed)
1/3 cup
Buttermilk, 2% M.F.
3 tbsp
Canola oil
(or olive oil)
2 tsp
Vanilla extract, pure
1 cup
Wheat flour, whole wheat
3/4 cup
All-purpose white flour
2 tsp
Baking powder
1/3 tsp
Baking soda
1/2 tsp
Sea Salt
1/4 cup
Dark chocolate chips
1/2 cup
Blueberries
Instructions
Heat the oven to 325F (163C).
Lightly grease two 7.5 by 3.5-inch loaf pans.
Using a whisk or an electric mixer, beat the egg and honey until light, about 5 minutes. Mix in mashed bananas, buttermilk, oil, and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the wet mixture to the dry mixture and fold gently until just mixed. Separate into two parts and fold in the chocolate chips into one and the blueberries into the other. Transfer the batter to the prepared pans.
Bake the banana loaf until golden brown on top and a wooden skewer inserted into the center comes out dry, about 45 minutes.
Cool on a wire rack.
Notes:
Use ripe bananas for maximum sweetness and flavor. If your bananas aren't quite ripe enough, you can bake them in the oven at 350°F (180°C) for 10-15 minutes to ripen them quickly.
Make sure to thoroughly mash the bananas before adding them to the batter. This will ensure that they mix evenly and distribute their flavor throughout the bread.
You can substitute the honey with maple syrup or agave nectar if you prefer.
For a dairy-free option, you can use almond milk or any other non-dairy milk instead of buttermilk.
You can use frozen blueberries, but make sure to defrost and pat them dry before adding to the batter.
Storage Instructions:
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze the bread for up to 2 months
