Foodie Favorite: Rye Banana Bread

Banana bread is such a staple in our family, and this hearty take on banana bread packs a punch! Using rye flour adds density, flavor and  fiber. This is a great recipe for some fall baking with some warming spices. 

Ingredients:

• 8 Tbsp (113g) unsalted butter at room temperature
• 2/3 cup (142g) brown sugar, packed
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp cardamom (optional)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups (340g) mashed ripe banana (about 3 large bananas)
• 1/4 cup (85g) honey
• 2 large eggs
• 3 cups (318g) medium rye flour

Instructions:

• Preheat oven to 325 degrees. Lightly grease a 9×5 loaf pan.
• In a large bowl, beat butter, brown butter, vanilla, spices, baking powder, baking soda and salt until smooth.
• Add the mashed banana, honey and eggs. Mix until combined.
• Add the flour, stirring just until smooth.
• Spread the batter into the prepared pan and smooth the top.
• Bake the bread in the oven for 60 to 70 minutes, or until a long toothpick or skewer inserted comes out clean, or with a few wet crumbs.
• Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Turn the bread out of the pan, and cool completely on rack.
• Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Tips!

If desired, cut a whole banana in half lengthwise and lay the the two halves (cut side up) atop the loaf before baking, as a garnish. Also, you can make muffins if you’d prefer!