No, we do not grow bananas on the farm and yes, we have gotten asked that. We do however, always have rogue bananas laying around the house that we must do something with! I’ve tinkered with dozens upon dozens of banana breads and this one, in my opinion, is the very best version as the buckwheat and rye flours give it incredible nutty depth. A heavy coat of rough sugar on top is the piece de resistance to the whole shebang. Once cool, the contrast of the crispy sugared exterior against the soft inside is what dreams are made of.
Note: To keep the crust as crackly as possible, leave the loaf in the pan and do not cover or wrap as the humidity that accumulates will destroy the crunch.
Another Note: This loaf freezes very well but just know the sugared crust loses its crunchy luster. I keep thick slices in my freezer, pulling them out as needed for a breakfast of griddle banana bread french toast in the mornings.
Try Our Bangin' Banana Bread Recipe
No, we do not grow bananas on the farm and yes, we have gotten asked that. We do however, always have rogue bananas laying around the house that we must do something with! I’ve tinkered with dozens upon dozens of banana breads and this one, in my opinion, is the very best version as the buckwheat and rye flours give it incredible nutty depth. A heavy coat of rough sugar on top is the piece de resistance to the whole shebang. Once cool, the contrast of the crispy sugared exterior against the soft inside is what dreams are made of.
Note: To keep the crust as crackly as possible, leave the loaf in the pan and do not cover or wrap as the humidity that accumulates will destroy the crunch.
Another Note: This loaf freezes very well but just know the sugared crust loses its crunchy luster. I keep thick slices in my freezer, pulling them out as needed for a breakfast of griddle banana bread french toast in the mornings.
Banana Bread
Yields two 9 in. loaf pans plus a tester muffin
Ingredients
1 ½ cups butter, melted
1 ¾ cups brown sugar
½ cup maple syrup
9-10 very ripe bananas, mashed smooth
4 large eggs
1 tablespoon vanilla extract
3 teaspoons kosher salt
2 teaspoon cinnamon
¾ teaspoon nutmeg
¾ teaspoon cardamom
¾ teaspoon allspice
¾ tablespoon baking soda
1 ¾ teaspoon baking powder
2 ½ cups whole wheat flour
½ cup buckwheat flour
1 cup rye flour
Coarse sugar for topping
Directions
Preheat the oven to 325 F and prepare a loaf pan or tins well with butter or spray.
Whisk all of the dry ingredients together in a small bowl and set aside. Mix the melted butter with the banana mash, eggs, syrup and vanilla until smooth and then fold in the dry ingredients until just combined and a smooth batter has formed. Fold in any other additives you’d like such as chocolate, nuts, seeds or other fruit. Bake for 45-50 minutes or until a toothpick inserted comes out mostly clean.