Lavender Blueberry Banana Bread
Lavender Blueberry Banana Bread
Who knew lavender, blueberries, and bananas tasted so good together?
The smell of lavender and bananas will fill your home as you bake this delicious bread.
The blueberies add a fruity tart flavor that perfectly compliments the flavors of banana and lavender.
This recipe is perfect for winter or anytime of year and comes from The Lavender Cookbook by Sharon Shipley.
Not all lavender can be used for culinary purposes and not all lavender is food-grade, so make sure you are using a culinary dried lavender. Feel free to contact us if you have questions about the lavender you are using.
In this recipe, you will definitely need a spice grinder to very finely grind the lavender. You will be sifting the ground lavender directly into the flour.
As with any banana bread, make sure you use over-ripe bananas.
You might not go back to your usual banana bread recipe after trying this one!
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 2/3 cup (150g) sugar
- 2 large eggs
- 2 cups (250g) flour
- 1 tablespoon (5.62g) dried and finely ground culinary lavender
- 1 teaspoon (4g) baking soda
- 1/2 teaspoon (2.85g) salt
- 3 large ripe bananas
- 1 1/4th cups (185g) blueberries
- 1/2 cup (42.5g) chopped walnuts
- 1 teaspoon (5ml) vanilla extract
Grease a 9×5-inch loaf pan and preheat oven to 350F (175C).
Whip butter and sugar in a large bowl.
Beat 1 egg at a time into mixture.
In a bowl, mash bananas until smooth. Stir bananas into butter mixture.
Finely grind lavender buds in a spice grinder.
Sift ground lavender, flour, baking soda, and salt into banana mixture and stir to combine.
Mix in blueberries, walnuts, and vanilla extract.
Pour batter into prepared loaf pan. I like to add walnuts ontop of loaf.
Bake for 55 to 65 minutes or until a toothpick inserted into center comes out clean.
Let cool in pan for several minutes and then remove bread from pan and let cool for 10 more minutes.
Serve, enjoy, and make sure to tell us what you think!