A reliable go-to banana bread to make over and over again. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Don’t forget to drizzle your muffins with honey.
By Natasha Steinberg
This has been my go-to banana bread for the past several months. It works well as muffins, a loaf, or a bundt. It’s tender and hearty and not overly sweet or heavy. Dare I say it is the best banana bread ever. A bold statement, I know, but I’m that confident about how delicious this is. If I bake it in a bundt or loaf pan, I usually make an almond milk and muscovado glaze or drizzle honey over top. And there you have it, breakfast and dessert in one!
- 130 g (2/3 cup) light muscovado sugar
- 2 tsp fresh orange zest
- 83 g (2/3 cup) unbleached white flour
- 40 g (1/3 cup) whole grain teff flour
- 140 g (1 cup + 2 Tbsp) stone ground whole wheat flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 50 g (1/2 cup) walnuts, roughly chopped
- 60 g (1/2 cup) cacao nibs
- 340 g ripe bananas, mashed (about 1½ cups or 3 medium bananas)
- 60 ml (1/4 cup) grapeseed oil
- 2 eggs
- 60 ml (1/4 cup) coconut yogurt
- 2 tsp orange zest
- 1 tsp vanilla extract
- Preheat oven to 350 F. Line a 12-cup muffin tin with parchment or paper liners. (A liner with a higher edge is preferrable.)
- In a large bowl, use your fingers to rub together the sugar and zest until zest is distributed and sugar is fragrant. Whisk in flours, baking soda, salt, walnuts, and cacao nibs.
- In a separate bowl, whisk together the remaining ingredients (bananas through extract). Pour wet into dry and stir together with a spatula until just combined.
- Scoop batter into muffins cups until each is ¾ full.
- Bake about 25 minutes, or until a tester inserted in the center of one of the muffins comes out clean. Let cool in pan for 5 minutes then remove to a wire rack. They are delicious warm with a pat of butter or coconut cream.