Do you ever feel like you made something years ago but it didn’t get the credit it deserved? As a food blogger, I feel this way constantly. By credit, I don’t mean that it went viral over the interwebs. I mean that it didn’t get shared with many people because at that time Broma Bakery was a baby blog. In fact, many delicious recipes live in a dusty corner of my blog, never to be seen or heard from again.
So today I decided to revive an old favorite recipe of mine: Banana Lavender Bread. You see, when I made Lavender-Infused Banana Bread 1.0, it was a total hit in our household. I must’ve made it three times. And to make something three times as a food blogger you know it’s good. It started as a low-fat banana bread that later became my go-to recipe. But to give it a twist, I infused lavender in a brown butter and mixed it into the bread. To top it all off, I made a lavender simple syrup and brushed it all over the baked bread.
Oh man oh man was it good.
So with LBB 2.0, I kept things pretty much the same, because why mess with a classic? The end result is a moist and fragrant low-fat banana bread exploding in lavender flavor. The end result is also a much better photoshoot, and more banana lavender bread for me to savor 🙂
Tips for making banana lavender bread
Don’t add extra lavender — Lavender is a love it or hate it kind of flavor. If you love lavender and are thinking you should add extra to this recipe to amp up the flavor, DON’T. If you add more lavender than this banana bread recipe calls for, your loaf will quickly begin to taste like soap.
Take the butter off the heat as soon as it starts browning — Making browned butter can go from ‘yum’ to ‘oh crap’ really fast. As soon as the butter turns a lovely golden brown color, take it off the heat immediately.
Glaze while the bread’s warm — As soon as the lavender bread comes out of the oven, poke it with a skewer a bunch of times, going about halfway down the loaf. Pour the lavender simple syrup over top while the bread is warm so the syrup can more easily soak down into the bread.
How to store banana lavender bread
This lavender bread will keep on your countertop for a few days. But because of the simple syrup on top, this bread might not keep as well as your typical loaf of banana bread. I like to reheat leftover slices and enjoy them with a cup of coffee.
Preheat the oven to 350ºF. Line a bread pan with parchment paper.
First, cook 2 tablespoons of the lavender on high heat for about a minute until it begins to release scent. Then, turn the heat down to medium-low and add the butter to the pan. Allow to cook for 2 minutes, stirring occasionally. Your butter should begin to brown and small deposits should form on the bottom of the pan. Once the butter is a medium caramel color, remove from heat and strain out the lavender through a fine sieve, catching the butter in a bowl below. Reserve about 1 teaspoon of the strained lavender.
In a medium bowl, combine the flour, baking soda, and salt. In a separate bowl, mix the eggs, yogurt, sugar, infused brown butter, and vanilla. Fold in the mashed banana and reserved teaspoon of cooked lavender. Gradually fold in the flour mixture.
Pour the batter into the bread pan and bake for 1 hour, or until a knife inserted in the center of the bread comes out clean.
While the bread is cooking, make the lavender syrup. In a small saucepan on medium heat, make a simple syrup with 1/3 cup sugar and 1/3 cup water. Once the sugar dissolves completely, add in 1 tablespoon of lavender. Cook for about a minute, until you can smell the lavender. Set aside.
Once the bread finishes cooking, use a small skewer to poke ~20 holes all over the bread. Place the bread on a wire cooling rack and brush the lavender simple syrup over the top of the bread, then over each side. Allow to cool for 15 minutes, then serve!