French
Banana bread
Scaling Factor: 1
Bana bread. Yay
Banana
peeled, ripe, not black
6
oz
Greek yogurt
(58g)
1⁄4
cup
Egg
cold
1
piece
Vanilla
7
g
1
Peel bananas and mash with Greek yogurt, eggs, and vanilla in a medium bowl. If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes.
Flour
AP
140
g
Flour
whole wheat
43
g
Sugar
toasted
75
g
Baking soda
1⁄2
tsp
Baking powder
1⁄2
tsp
Salt
Diamond Crystal
33⁄100
tsp
Cinnamon
grated
33⁄100
tsp
Clove
ground
1⁄4
tsp
Nutmeg
grated
1⁄8
tsp
Coconut oil
refined
75
g
Nuts
peacan, cashew, walnuts
3
oz
2
Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment.
3
Mix on low until coconut oil disappears into a mealy powder. Add banana mash and continue mixing only until the floury bits disappear.
4
Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer.
5
Bake at 350F for
45 miniutes
6
Cool on a wire rack.
7
Lasts for 1 week in the fridge or 3 days on the counter