Banana bread is such a staple in our family, and this hearty take on banana bread packs a punch! Using rye flour adds density, flavor and fiber. This is a great recipe for some fall baking with some warming spices.
- 8 Tbsp (113g) unsalted butter at room temperature
- 2/3 cup (142g) brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cardamom (optional)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups (340g) mashed ripe banana (about 3 large bananas)
- 1/4 cup (85g) honey
- 2 large eggs
- 3 cups (318g) medium rye flour
- Preheat oven to 325 degrees. Lightly grease a 9×5 loaf pan.
- In a large bowl, beat butter, brown butter, vanilla, spices, baking powder, baking soda and salt until smooth.
- Add the mashed banana, honey and eggs. Mix until combined.
- Add the flour, stirring just until smooth.
- Spread the batter into the prepared pan and smooth the top.
- Bake the bread in the oven for 60 to 70 minutes, or until a long toothpick or skewer inserted comes out clean, or with a few wet crumbs.
- Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Turn the bread out of the pan, and cool completely on rack.
- Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
If desired, cut a whole banana in half lengthwise and lay the the two halves (cut side up) atop the loaf before baking, as a garnish. Also, you can make muffins if you’d prefer!