Indulge in Two Delicious Recipes

Are you a fan of banana bread? Do you love the way it smells when it’s baking in the oven? If you answered yes to either of these questions, then you’re going to love these recipes for Cookie and Kate Banana Bread. With the perfect balance of sweetness and texture, this banana bread is sure to become your new go-to recipe for breakfast, dessert or anytime you’re craving a sweet treat.

Recipe 1: Classic Cookie and Kate Banana Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup melted coconut oil or olive oil
1/2 cup honey or maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 3/4 cups whole wheat flour
1/3 cup old-fashioned oats
1/2 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan with cooking spray.
In a large mixing bowl, combine the mashed bananas, oil, honey, eggs and vanilla extract. Mix well.
Add the baking soda, salt and cinnamon. Stir to combine.
Add the flour and oats, stirring until the dry ingredients are just combined. Do not overmix.
If desired, fold in the chopped nuts.
Pour the batter into the greased loaf pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 193
Sugar: 13g
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Sodium: 101mg

Cooking Time:

55-65 minutes

Equipment:

9×5-inch loaf pan, mixing bowl, measuring cups and spoons, wire rack, cooking spray

Serving Suggestions:

This banana bread is perfect for breakfast, dessert or as a snack. Serve it warm with a pat of butter or cream cheese, or enjoy it cold straight out of the fridge. It’s also delicious with a dollop of whipped cream or a drizzle of honey on top.

Variations:

If you’re feeling adventurous, try adding some chocolate chips, dried cranberries or raisins to the batter. You can also swap out the walnuts or pecans for almonds, cashews or macadamia nuts for a different flavor profile.

Substitutions:

If you don’t have whole wheat flour, you can use all-purpose flour instead. You can also substitute the honey or maple syrup with agave nectar or brown sugar. If you’re vegan, you can replace the eggs with flax seeds or applesauce.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it in plastic wrap and freeze it for up to 3 months.

Tips:

Make sure to use ripe bananas that are brown and spotty for the best flavor. You can also add a tablespoon of lemon juice to the batter to enhance the banana flavor. If the bread starts to brown too quickly in the oven, cover it with foil for the last 15-20 minutes of baking.

Notes:

This recipe makes 12 slices of banana bread. You can easily double the recipe to make two loaves if you have a larger crowd to feed.

Frequently Asked Questions:

Can I use regular sugar instead of honey or maple syrup? Yes, you can use brown sugar or white sugar instead of honey or maple syrup. Just keep in mind that the bread may be slightly less moist.
Can I freeze the banana bread? Yes, you can wrap the bread in plastic wrap and freeze it for up to 3 months. To thaw, simply let it sit at room temperature for a few hours or microwave it for 30 seconds at a time until heated through.
Can I make this recipe gluten-free? Yes, you can use gluten-free flour instead of whole wheat flour.

Recipe 2: Vegan Cookie and Kate Banana Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup melted coconut oil or olive oil
1/2 cup maple syrup or agave nectar
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
1/3 cup old-fashioned oats
1/2 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan with cooking spray.
In a large mixing bowl, combine the mashed bananas, oil, maple syrup or agave nectar, flax eggs and vanilla extract. Mix well.
Add the baking soda, salt and cinnamon. Stir to combine.
Add the flour and oats, stirring until the dry ingredients are just combined. Do not overmix.
If desired, fold in the chopped nuts.
Pour the batter into the greased loaf pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 193
Sugar: 13g
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Sodium: 101mg

Cooking Time:

55-65 minutes

Equipment:

9×5-inch loaf pan, mixing bowl, measuring cups and spoons, wire rack, cooking spray

Serving Suggestions:

This vegan banana bread is perfect for breakfast, dessert or as a snack. Serve it warm with a pat of vegan butter or cream cheese, or enjoy it cold straight out of the fridge. It’s also delicious with a dollop of vegan whipped cream or a drizzle of agave nectar on top.

Variations:

If you’re feeling adventurous, try adding some dairy-free chocolate chips, dried cranberries or raisins to the batter. You can also swap out the walnuts or pecans for almonds, cashews or macadamia nuts for a different flavor profile.

Substitutions:

If you don’t have all-purpose flour, you can use gluten-free flour instead. You can also substitute the maple syrup or agave nectar with brown sugar. If you’re not vegan, you can replace the flax eggs with regular eggs.

Storage:

Store the vegan banana bread in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it in plastic wrap and freeze it for up to 3 months.