Description
This Lavender Banana Bread is soft, moist, and delicately fragrant with culinary lavender. Sweet ripe bananas and gentle floral notes create a comforting yet elegant twist on a classic loaf.
Ingredients
3 ripe bananas, mashed
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon culinary dried lavender buds
1/2 cup butter, melted and slightly cooled
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter, egg, milk, and vanilla extract until well combined.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and dried lavender buds.
- Pour the banana mixture into the dry ingredients and gently mix until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add 1 teaspoon lemon zest for a brighter floral flavor.
Replace up to 1/2 cup of all-purpose flour with whole wheat flour for added texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze individual slices tightly wrapped for up to 3 months.
To make muffins, bake at 350°F (175°C) for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
