Recipe: Rye Banana Bread

AT HOME

Aug 11

King Arthur Flour recently re-branded, and their new name is King Arthur Baking Company because they offer many options outside of just flours from cocoa, yeast, storage products, and more. Outside of all of the products that King Arthur Baking Company provides, they also have a Baker’s Hotline where you can speak via phone with a live baker or even send them an email or initiate a chat. I decided to give their Organic Rye Flour a test run with my banana bread recipe versus all-purpose flour, and it was a hit. Rye flour is excellent for bread or your next batch of chocolate chips. Check out my recipe below and find out what I added to make this banana bread moist!

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INGREDIENTS

3 cups of sifted King Arthur Organic Rye Flour (or regular degular all-purpose flour)
1 teaspoon of baking soda
1 teaspoon of salt
3 teaspoon of cinnamon
1 cup of brown sugar
1 cup of granulated sugar
1 cup of chopped walnuts ( I am a nut lover, so I typically use 2 cups)
2 teaspoon of vanilla extract
1 1/2 cup of melted butter (3 sticks)
3 large eggs
10 ounce can of crushed pineapples with juice
1 cup of mashed bananas ( this averages out to 3 bananas for the bread batter and 1 banana for garnish)

DIRECTIONS

Preheat oven to 325 degrees and lightly grease two 9" x 5" loaf pans.
Mix all of your dry ingredients (flour, baking soda, salt, cinnamon, brown sugar, granulated sugar, and chopped walnuts).
Add melted butter to dry ingredients and mix until combined
Add in eggs and vanilla extract and mix until combined.
Finally, add in the crushed pineapple and mashed bananas and mix.
Pour the bread batter into the two prepped standard loaf pans.
Bake the bread for 1 hour and 45 minutes, and utilize a long toothpick in the center of the loaf to check it is done.
Allow the pans to cool for 10 minutes before inverting them onto a cooling rack.