Dessert
BANANA BREAD WITH CHOCOLATE AND HIMALAYAN PINK SALT
This recipe shines with its flexibility. Swap out spices, nuts, or chocolate. Make it gluten-free by using a gluten-free baking blend.
Banana Bread with Chocolate and Himalayan Pink Salt
The one vital key to amazing banana bread is to use overripe bananas. If you have bananas that are speckled with brown spots, toss them into the freezer until you feel like baking.
Ingredients
For Banana Bread
- 2 cups unbleached all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp Windsor® Fine Sea Salt
- 4 overripe bananas
- 2 eggs
- 1/2 cup butter melted and cooled slightly
- 1/4 cup plain, unsweetened almond milk
- 1/2 cup pecans chopped
- 2 tbsp dark chocolate chips
- 1 tsp Windsor® Coarse Himalayan Pink Salt
For Banana Bread
- 2 cups unbleached all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp Windsor® Fine Sea Salt
- 4 overripe bananas
- 2 eggs
- 1/2 cup butter melted and cooled slightly
- 1/4 cup plain, unsweetened almond milk
- 1/2 cup pecans chopped
- 2 tbsp dark chocolate chips
- 1 tsp Windsor® Coarse Himalayan Pink Salt
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Recipe Preparation
For the Banana Bread
- Preheat the oven to 350 ºF (180 ºC).
- Butter and grease a 23 cm x 12 cm (9 in x 5 in) baking pan.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, ginger and fine sea salt.
- In a separate bowl, mash the bananas. Whisk in the eggs, butter and almond milk.
- Using a silicone spatula, fold the wet ingredients into the dry and mix until just combined. Gently mix in the pecans.
- Add the batter to the baking pan. Sprinkle the dark chocolate chips evenly over the top of the batter. Sprinkle the coarse salt evenly over the top to finish.
- Bake in the oven for 55 to 60 minutes or until the blade of a knife inserted in the centre of the bread comes out mostly clean (with just a few crumbs).