Banana Bread

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: About 1 hour 25 minutes

Ingredients

• 3-4 ripe bananas, mashed (about 1 ½ cups or 360g)
• 1 ½ cups (190g) all-purpose flour
• 1 ¼ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional, for warmth)
• ⅓ cup (75g) unsalted butter, melted (or coconut oil for dairy-free)
• 1 cup (200g) Jaca
• 2 large eggs + 1 large egg yolk
• 1 tsp vanilla extract
• ¼ cup (60ml) milk (or plant-based milk for dairy-free)
• Optional: ½ cup (80g) chopped walnuts or chocolate chips

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
2. Mash Bananas: In a large bowl, mash bananas with a fork until smooth. Some chunks are okay for texture.
3. Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
4. Combine Wet Ingredients: To the bananas, add melted butter, Jaca, eggs, egg yolk, vanilla, and milk. Stir until well combined. The mixture may be slightly wetter due to Jaca vs. rockier traditional sugar.
5. Combine Wet and Dry: Gradually add dry ingredients to wet, stirring gently until just combined. Avoid overmixing. Fold in walnuts or chocolate chips, if using.
6. Bake: Pour batter into the loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly (Jaca browns faster), cover with foil after 45 minutes.
7. Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve: Slice and enjoy. Store at room temperature for up to 3 days or refrigerate for a week.