Banana bread is the proving ground of home baking. This version has hemp flour and hearts worked into a recipe that survives variable banana ripeness and gives a moist crumb without sogginess.
Hemp Banana Bread
Yields 1 loaf. Prep 15 minutes. Bake 55-65 minutes.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup hemp flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 very ripe bananas (heavily speckled), mashed (about 1 1/4 cups)
- 2/3 cup brown sugar
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 1/3 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1/3 cup hemp hearts (plus 2 tablespoons for topping)
- Optional: 1/2 cup chocolate chips or chopped walnuts
Method
- Heat oven to 175°C. Grease and parchment-line a 9x5 loaf pan.
- Whisk dry ingredients in a bowl.
- In another bowl, whisk mashed banana, sugar, eggs, yogurt, melted butter, and vanilla.
- Fold wet into dry until just combined. Fold in hemp hearts and chocolate chips/nuts.
- Scrape into pan. Sprinkle remaining hemp hearts on top.
- Bake 55-65 minutes until a skewer comes out with only a few moist crumbs. Tent with foil at 40 minutes if browning too fast.
- Cool in pan 15 minutes. Turn out onto a rack. Cool completely before slicing.
Storage
Wrapped at room temperature 3 days, refrigerated 1 week, frozen 3 months. Slice before freezing for grab-and-toast convenience.