Michele's Granola Banana Bread Spicewalla Team 12/23/2024 Share Pin Tweet Ready to level up your banana bread game? This recipe’s got it all—a soft, tender crumb thanks to a touch of yeast, warm Spicewalla spices for cosy vibes, and a crunchy granola topping that’s downright addictive. This loaf is basically a hug you can eat thanks to our limited edition Spicewalla x Michele's Banana Bread Granola. Ingredients 2 ¼ tsp active dry yeast ¼ cup warm water 3 cups Spicewalla x Michele's Limited Edition Banana Bread Granola, large chunks crushed (or Michele's Original Granola) 2 cups all-purpose flour ½ tsp sicilian sea salt 1 tsp cinnamon ½ tsp ground cardamom ¾ cup brown sugar ½ cup unsalted dairy or vegan butter (Michele's successfully tested Miyoko's European Style Plant Milk Butter) 2 large eggs (or 6 tbsp of vegan JUST Egg) 2 ½ cups mashed very ripe banana 2 tbsp Michele's Original Granola Butter Shop the Recipe Banana Bread Granola - Michele's x Spicewalla $9.99 Sold Out Green Cardamom Powder $14.99 Sold Out Cinnamon Powder $7.99 Sold Out Sicilian Sea Salt $6.99 Sold Out Print Preparation Makes one 9 x 5" loaf, approximately 10-12 slices Preheat oven to 350 degrees and grease a 9x5" bread pan with nonstick spray, setting it aside. Combine yeast and ¼ cup of warm water and set aside to bloom for 5 minutes. In a small bowl combine flour, granola, salt, cinnamon, and cardamom. In a standing mixer (or using a hand mixer and large bowl), beat the brown sugar, Granola Butter, eggs, mashed banana and yeast with water until well blended. Then add your dry ingredients until just incorporated--do not over-mix! Pour batter into your greased 9x5 pan and put it into the oven to bake for 60 minutes. Check with a toothpick or skewer to make sure it comes out clean. If the toothpick has wet batter, add another 5 minutes of baking time and test again. Let rest for 20 minutes before removing from the pan and then place on a cooling rack. Allow to cool for about one hour before slicing, and enjoy! Keep refrigerated for 5 to 7 days, or freeze a tightly wrapped loaf for up to three months. Pro Tip: serve the freshly cooled loaf with a drizzle of glaze and a topping of extra granola and banana slices. Make a simple glaze by whisking 1 cup of powdered sugar with 1-2 tablespoons of milk of your choice and ¼ teaspoon of vanilla extract. Shop the Recipe Banana Bread Granola - Michele's x Spicewalla $9.99 Sold Out Green Cardamom Powder $14.99 Sold Out Cinnamon Powder $7.99 Sold Out Sicilian Sea Salt $6.99 Sold Out Breakfast Comments Add a Comment Name Email Message Please note, comments must be approved before they are published