Banana Bread
- Nov 30, 2025
- 2 min read
Updated: May 12
A classic loaf with a soft crumb. Rich banana flavor with a balanced sweetness.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Fully mashing bananas can sometimes lead to a gummy interior. For best texture, lightly mash or roughly chop bananas before adding.
To bring eggs to room temperature quickly, place them in a bowl of very warm water.
Melted butter should be warm—not hot—when added to batter.
Most recipes work well with either salted or unsalted butter.
Metal pans brown and crisp more than glass pans.
Glass pans take longer to come to temperature.
Oven temperatures vary, so bake times may need slight adjustment.
Using room-temperature ingredients helps create a smoother batter and more even bake.
Recipe
Makes 1 loaf (4" × 8")
Ingredients
2¼ cups Heritage Baker’s Flour (281g)
¾ cup Homestead Sweetener (105g) see Baker’s Note for substitutions
2 teaspoons baking powder
3–4 very ripe bananas (about 350g), chopped and lightly mashed so they are still chunky
3 large eggs (150g)
1/2 cup milk of choice (120g)
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350°F (175°C), or 325°F if using a glass loaf pan. Line or generously grease a 4" × 8" loaf pan.
In a medium bowl, whisk together the flour, sweetener, and baking powder.
In a separate bowl, combine the bananas, milk, and vanilla.
Add the wet ingredients to the dry and stir until just combined.
Let the batter rest for a few minutes, then gently fold in the chopped nuts.
Spread batter evenly into the prepared pan.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow loaf to cool before slicing.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
