Banana Bread

There’s nothing quite like the smell of banana bread baking in the oven—warm, comforting, and always a crowd-pleaser. Whether you’re trying to use up those extra ripe bananas on the counter or just craving a sweet homemade treat, this simple recipe is one you’ll come back to again and again.

When it comes to the flour, you’ve got options. You can absolutely stick with all-purpose flour for a classic texture, or even go with 100% whole wheat flour if you prefer a heartier loaf. But here’s a little secret: swapping out half of your flour for an ancient grain like Red Fife or Khorasan (our personal favorite) adds a delicious depth of flavor and a nutritional boost that takes this banana bread to the next level. Ancient grains are more flavorful, tend to be easier to digest and full of fiber and essential nutrients.

Ingredients:

• 2 eggs
• 1/4 cup sour milk (or regular milk with a splash of vinegar
• 1/4 cup oil (butter, olive oil, or avocado oil)
• 1 tsp vanilla
• 3 ripe bananas, mashed
• 3/4 cup sugar (or 1/2 cup honey)
• 2 cups flour (all-purpose, whole wheat, or 50/50 with Red Fife or Khorasan)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F.
2. In a mixing bowl, whisk together the eggs, sour milk, oil, vanilla, mashed bananas, and sugar (or honey) until smooth.
3. Add in the flour, baking powder, salt, and baking soda. Stir until just combined—don’t overmix.
4. Gently fold in the chocolate chips.
5. Pour the batter into a greased loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
6. Let sit in the pan for 5 minutes, then transfer to a wire rack to cool completely.

This banana bread bakes up soft and tender with just the right amount of sweetness. If you’ve added ancient grains like Khorasan or Red Fife, you’ll notice a slightly nutty, rich flavor that makes every bite even more satisfying.

So go ahead—mix and match your flour to fit your style. Just don’t forget the chocolate chips- or switch out for nuts if you want it even more healthy.

Note:
If you're using Khorasan flour, it tends to absorb more liquid than other flours. For the best texture, you may want to reduce the total flour by about 1/4 cup per 1 cup of Khorasan flour you're using  to keep your loaf moist and tender.