Banana bread

Jacob Springs Farm Store carries homemade banana bread in two sizes, loaf and mini-loaf.

Item Number 51 (large loaf) and 52 (mini loaf)

Ingredients

• AP Flour
• Organic Cane Sugar
• Butter
• Eggs
• Cinnamon
• Fair-Trade Organic Vanilla
• Bananas

10 Loaf Batch

• 15 bananas
• 1.25 lbs butter
• 5 tsp baking soda
• 5 pinches salt
• 3 3/4 cups brown sugar
• 5 eggs
• 5 tsp vanilla extract

Banana Bread Muffins - Recipe 2

Although this recipe makes about 5 giant muffins for our farm store, in a standard tin, you can expect closer to 10-12

• 188g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 402g mashed bananas
• 85g melted coconut oil
• 135g light or brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk
• optional: feel free to add chocolate chips, walnuts, or something else!

Instructions

• Preheat oven to 425ºF
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.

In a stand mixer or by hand, mash the bananas and mix in the melted coconut oil. Add the brown sugar, vanilla extract, and milk.

• Pour the dry ingredients INTO the banana mix- slowly adding and beating them together until combined.
• Add in your chocolate chips or walnuts, if including.
• Baking the muffins for 5 minutes at 425ºF, then reduce heat to 350ºF. Baking for 15-21 muffins until when you put a toothpick in, the toothpick comes out clean.
• Allow the muffins to cool, and then enjoy!

Freezing and Reheating Dough

If you choose to freeze some dough for later, make sure to thaw overnight in the refrigerator. You can keep the muffin dough frozen for up to 3 months.