Sunday Bread


Sunday Bread = banana bread adorned with orange zest and hugged by warm cardamom.


This Sunday bread is perfect to couple with warm lattes and lazy mornings. I developed this recipe after I felt mildly overwhelmed by a pile of aging bananas. I thought about how my mom would effortlessly reduce a pile of ripe bananas by making warm banana bread. The process of transmuting old bananas and other ingredients into banana bread seemed to involve some magical powers (at least that's what little me concluded).


I got to work in the kitchen and arrived at this end product. Sunday Bread is moist, light, flavorful, and so not like your typical banana bread. Practice some magic in the kitchen this Sunday using my recipe!

RECIPE:

Wet Ingredients:
  • ½ cup coconut oil (plus some for the loaf pan)
  • 1 cup dark brown sugar
  • 2 eggs
  • 3 ripe mashed bananas 
  • ⅓ cup apple sauce 
  • 2 tsp. vanilla extract
  • 2 tsp. orange zest
Dry Ingredients:
  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • ½ tsp. salt
Toppings (optional):
  • 1 cup white chocolate chips
  • ½ cup shredded coconut
  • ½ cup chopped walnuts
Preparation:
  • Preheat oven to 325°F. Grease a loaf pan thoroughly with coconut oil.
  • Melt ½ cup coconut oil and combine in a large bowl with dark brown sugar. Once mixed, add in eggs (one at a time) and mix until incorporated. Add in ripe mashed bananas and apple sauce, mix together. Lastly, mix in vanilla extract and orange zest. Set bowl aside.
  • In a separate medium-sized bowl, whisk together all dry ingredients.
  • Combine the dry ingredients into the wet ingredients in thirds, mixing well each time. Once the batter is mixed, fold in desired toppings.
  • Fill the pre-greased loaf pan with the batter (this recipe will make one 9"x 5" loaf pan).
  • Bake at 325°F for 1 hr or until a toothpick comes out clean from the middle. Allow to cool at least 10 minutes before releasing from the loaf pan.
  • Store at room temperature in an airtight container, or with cling wrap for up to 4 days.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

Comments

Popular Posts