Lavender Banana Bread
While updating and looking through my past blog posts, I came across my Lavender Banana Bread recipe from September 2021 and I cringed when I saw my photography! I am proudly celebrating one year of my food photography and food blog journey.
Over the past year, I’ve been focusing on shooting in manual mode, learning the concept of light, composition, styling and editing.
I take an online course called Foodtography School. The creator and teacher you may recognize. She is Sarah from the blog Broma Bakery. I look at my progress over the past year and I’m like OMG! Literally day and night! Learning from Foodtography School is a blessing and opens me up to getting out of my comfort zone.
If you would have told me 10 years ago I would be running a food blog and taking my own photos to go along with it, I would have said ok- I can see myself with the food blog but the photos- that’s too technical, I could never learn a camera. Today I’m like, what can I learn next– how can I get to the next level with my photography?!
Moral of this story is never tell yourself you can’t do something! Leaving your comfort zone is so scary but there is a great life that awaits you when you follow your heart.
Now let’s get to making this Lavender Banana Bread!
This is inspired from a road trip to San Francisco, when we stopped by a fruit and produce stand called Casa de Fruta. They had all kinds of things for sale and these pretty little bottles of lavender caught my attention. Because I never see lavender in my stores here, I had picked up 2 bottles. 🙂
This quick bread can be a snack or breakfast. Either way, your whole family will love it!
Some Tips on the Flour
If you can’t locate oat flour in your market, I suggest this hack: Take gluten free oats and grinding them in your food processor. You can make this recipe a few ways with mixing almond and coconut flour in and also with using only oat and almond flour. Both ways work. I really like baking with oat flour because it gives a nice crust and texture at the top.
Other Variations of Lavender Banana Bread
- This recipe is inspired by my overstock of lavender! The dried lavender can be left out if you don’t have it on hand.
- Recipe calls for 2 bananas. You can use 3 as well and it will turn out just as good.
- Baking times can vary for many reasons such as how old or new your oven is, the type of loaf pan you are using, and if you are adding parchment paper or not. One thing I notice is when I add banana slices on the top for aesthetic reasons, it increases the baking time.
Toppings for this Quick Bread
Ok let’s start with vegan butter of course! Other good toppings are honey or a honey butter. {I vote honey butter!}You can also add icing to the top.
Want to try some other gluten free Banana recipes? Check out my Easy Strawberry Banana Bread and Moist Vegan Banana Blueberry Muffins.
Lavender Banana Bread
Equipment
- 1 large bowl
- 2 medium bowls
- loaf pan
- Whisk
- Spatula
- parchment paper
Ingredients
- 1 1/2 cups oat flour In my food processor, I grounded up gluten free rolled oats
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon fine sea salt
- 1/3 cup cane sugar organic, or light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large bananas very ripe
- 1/3 cup coconut oil melted
- 4 ounces apple sauce unsweetened
- 1/2 teaspoon vanilla extract pure vanilla extract
- 1 tablespoon lavender dried lavender
Instructions
- Preheat the oven to 350 degrees.
- Add all the dry ingredients to a bowl and whisk them together.
- In a small bowl, add the bananas and mash them with a heavy wooden spoon or a masher.
- In separate bowl, add all the wet ingredients and gently stir to combine.
- Add the wet ingredients to the dry, then add the banana. Combine with a spatula or whisk. Then fold in the dried lavender.
- Spray a loaf pan with non stick spray and line with parchment paper. Pour the batter in.
- Place in the center rack and bake for 55-60 minutes. Check the bread for doneness and if needed, bake an additional 15-20 min.
- Remove the bread from the oven and set aside for 10 minutes.
- Grabbing the parchment paper, transfer the bread to the cooling rack.
- Slice and Enjoy!
