Lavender Banana Bread Recipe w/ Lavender Lemon Glaze
I have a love/like relationship with bananas, but I'm always down to make/eat banana bread. To be honest, I use a different recipe each time because it's super simple! This time I used a recipe from Broma Bakery and tweaked it because I never really follow a recipe, just can't help going rogue. I wanted to add some herbs, surprise surprise, and during these Carona times, I only used things that I had in the house.
You can use any kind of baking pan you prefer; I used a 10" cast iron skillet. You may just need to adjust the cooking time.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups sugar (I used light brown organic)
1/2 teaspoon salt
*7 tablespoons butter
*1 tablespoon olive oil
*6 ounces plain, vanilla cashew yogurt
2 eggs, room temperature
*2 ripe bananas, lightly mashed
*1 1/2 teaspoon vanilla extract
*4 tablespoons dried lavender (thyme would be sweet too!)
*1 tbs butter reserved for the cast iron
Glaze
3 Heaping tbs powdered sugar
Juice of a half lemon
Lavender infused water
Directions
Preheat the oven to 350ºF. Place in the oven while it is pre-heating.
Cook 2 tablespoons of the lavender on medium heat for about a minute until it becomes fragrant. Then, turn the heat down to low and add the butter and olive oil to the pan. Cook on low swirling periodically until all the butter is melted. Do not burn the butter!
Once butter is melted, turn the heat off and continue to let the lavender infuse the butter.
In a medium bowl, combine the flour, baking soda, salt, and sugar. In a separate bowl, mash the bananas, mix the eggs, yogurt, and vanilla and strain the infused butter into the mixture.
Save the lavender and the pot, add a few tablespoons of filtered water, bring to a boil, then turn down and let the liquid steep.
Bake to the bread mix, gradually mix the wet and dry ingredients together.
Take the cast iron out of the over, add the reserved butter and swirl around until the bottom is covered.
Pour in bread mixture and bake for about 45 minutes, or until a knife inserted in the center comes out clean.
While the bread is cooking, mix the juice of half a small lemon and powdered sugar together, use the lavender water to thin the mixture to your desired texture.
When the bread is done and slightly cooled, pour the glaze on top.