Banana Bread

A classic loaf with a soft crumb, rich banana flavor, and balanced sweetness. Simple, comforting, and built for everyday baking.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect texture, moisture, and browning. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect texture, tenderness, and overall structure.

WORKING THE BATTER

Fully mashing bananas can sometimes create a gummy interior.

For the best texture, lightly mash or roughly chop the bananas so small pieces remain throughout the batter.

To quickly bring eggs to room temperature, place them in a bowl of very warm water for several minutes.

Melted butter should be warm—not hot—when incorporated.

Most recipes work well with either salted or unsalted butter. Metal loaf pans brown more readily than glass. Glass pans take longer to come to temperature. Using room-temperature ingredients helps create a smoother batter and more even bake.

INGREDIENTS

• Makes 1 loaf (4 x 8 inch)
• 2¼ cups (281g) Heritage Baker's Flour
• ¾ cup (105g) Homestead Sweetener
• 2 teaspoons baking powder
• 3–4 very ripe bananas (about 350g), chopped and lightly mashed
• 3 large eggs (150g)
• ½ cup (120g) milk of choice
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts or pecans

INSTRUCTIONS

1. Preheat oven to 350°F (175°C), or 325°F if using a glass loaf pan.
2. Line or generously grease a 4 x 8 inch loaf pan.
3. In a medium bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, and baking powder.
4. In a separate bowl, combine the bananas, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Allow the batter to rest for several minutes.
7. Gently fold in the chopped nuts.
8. Spread the batter evenly into the prepared loaf pan.
9. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the loaf to cool before slicing.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.