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banana bread

Banana bread isn't an excuse to use up over ripe bananas. 

Our banana bread is super moist and full of flavor.  We wait until the bananas are just ripe enough and blend them with brown sugar and vanilla bean paste for a rich, flavorful sweet bread.

How to make Banana Bread


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What you are creating:

Makes approximately 2 loaves.

A banana bread that is super moist and full of fresh perfectly ripened bananas!


  • 5 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 1 tablespoon ground ginger

  • 4 teaspoons ground Saigon cinnamon

  • 3/4 teaspoon ground cloves

  • 1 teaspoon freshly grated nutmeg

  • 1 teaspoon allspice

  • 1 1/2 teaspoons salt

  • 2 sticks of unsalted butter

  • 1/2 cup firmly packed brown sugar

  • 1/2 cup granulated sugar

  • 1 cup un-sulfured molasses

  • 1 egg


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  1. Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.

  2. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium-high speed until fluffy, 5 minutes. Add both sugars and beat for 1 minute. Reduce the speed to low and add the molasses, beating until well combined.

  3. Add the egg and beat until combined, 30 seconds. Add the flour in four additions and beat just until combined, stopping occasionally to scrape bowl down.

  4. Turn the dough out onto a floured surface. Form the dough into a smooth mound and divide into two equal portions and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

  5. When ready, roll out on parchment paper, cut shapes and bake on cookie sheet at 400°. For large house pieces bake for 10-12 mins. Let cool on wire rack.