Rye-pened Banana Bread

Where ripe bananas meet rustic rye for a loaf that's sweet, nutty, and anything but ordinary.

How’s your Ryevember going?

Baking doesn’t get as easy as banana bread. The first time I had it was in college (what?) when a classmate brought some after she stress-baked before an exam. I was hesitant to bake this using rye and boy, was I wrong. Decadent and moist, you can pair this with a cup of coffee for a mid-morning snack.

Whatcha waiting for?

Ingredients

• 1 3/4 cups Ryman Rye flour (225g)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg (optional)

• 1/2 cup unsalted butter, softened (113g or 1 stick)

• Slightly over 1/2 cup granulated sugar (125g, for extra sweetness)

• 1/3 cup packed brown sugar (75g)

• 2 large eggs

• 1 tsp vanilla extract

• About 1 1/2 cups mashed ripe bananas (340g, from about 3 medium bananas)

• 1/4 cup homemade buttermilk (60g)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

2. Mix dry ingredients: In a medium bowl, whisk together the rye flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.

3. Cream butter and sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.

5. Mash bananas: In a small bowl, mash the bananas until smooth. Stir in the 1/4 cup (60g) of buttermilk.

6. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in batches, alternating with the banana mixture. Mix until just combined—avoid overmixing.

7. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, checking for doneness with a toothpick in the center.

8. Cool the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.