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.
Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.