Hearty Banana Bread from Hewn Bakery, made with Heirloom Turkey Red Flour

 There's nothing as enticing as the smell of banana bread wafting from the oven, and we're sure this recipe from Ellen King of Hewn Bakery will become a favorite!

What really boosts the hearty, nutty qualities of this classic banana bread is the use of Janie's Mill heirloom Turkey Red Flour. Because this is a 100% extraction flour with all the nutrition found in the whole grain, you get a great tasting snack that's also good for you!

Ellen gave permission for us to share this recipe, which appears in her book Heritage Baking, available on our website. Ellen chose Turkey Red flour in this recipe for the structure it provides to the bread and for its rich, nutty taste that pairs well with the bananas. 

Yield: 1 loaf in an 8 x 4 in. pan

Total Time: 90 minutes

Ingredients

• 113 g (½ cup or 1 stick) unsalted butter, at room temperature
• 205 g (3⁄4 cup) granulated sugar
• 100 g (2 large) eggs
• 4 g (1 teaspoon) vanilla extract
• 300 g (2 cups) Janie's Mill Organic Turkey Red Flour 
• 3 g (1⁄2 teaspoon) fine sea salt
• 2 g (1⁄2 teaspoon) baking soda
• 250 g (2 medium) very ripe bananas, mashed
• 120 g (2⁄3 cup) dark chocolate chips (optional)
• 70 g (1⁄2 cup) chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F and butter an 8 x 4 in loaf pan.
2. In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer and a large bowl, beat the butter and sugar on medium speed until the sugar crystals have dissolved, about 3 minutes. Add the eggs and vanilla and beat until well combined. 
3. In a medium bowl, sift together the flour, salt, and baking soda and add to the butter-sugar mixture. Mix on low speed until there are no visible traces of flour. With the mixer running on low speed, add the bananas and mix until just combined. 
4. Using a wooden spoon, fold in the chocolate chips and walnuts (if using). Pour the batter into the prepared loaf pan. 
5. Bake for 50 minutes, or until golden brown on top and a metal skewer or toothpick inserted into the center comes out clean. 
6. Let cool in the pan for 5 minutes, then run a knife along the edges of the pan. Carefully tip the loaf out of the pan. Cut into thick slices and serve warm or at room temperature.
7. Banana bread can be stored in the freezer for up to 3 months in a resealable plastic bag or an airtight container. To thaw, let the bread sit on the counter, still in the plastic bag, overnight. The next day, serve the bread when it reaches room temperature.