Ingredients

The following ingredients have 10 Servings
  • 2 cups (240 grams) whole wheat pastry flour, white whole wheat flour, OR unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon ground cardamom (optional)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (300 grams) mashed extremely ripe bananas (3-4 large bananas *see headnote*)
  • ½ cup (125 mL) pure dark maple syrup
  • ½ cup (125 mL) avocado oil or vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 350°F (176°C) with a rack in the center position. Grease a 9 inch x 5 inch loaf pan and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, cardamom, nutmeg, and cloves. Set aside.
  • In a large bowl, whisk together the mashed banana, pure maple syrup, oil, eggs, and vanilla extract until ombined. Add the dry flour mixture to the wet ingredients and fold in with a large spatula until the flour is just absorbed.
  • Pour the batter into the greased loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan on a cooling rack for 5 minutes, then remove from the pan and allow the loaf to cool on a rack for at least 20 minutes before slicing with a serrated knife.
  • Storage Tips: Leftover banana bread can stored in a large ziploc bag - set a paper towel on the top of the loaf to absorb any moisture - at room temperature for up to 3 to 4 days.