Lavender is so in right now, and I’m so here for it. That’s why I was so excited when I saw this recipe for lavender banana bread from How Sweet Eats!
But I couldn’t find lavender extract anywhere except on Amazon (and I’m really trying to limit what I buy from Amazon), plus I already have a tried and true banana bread recipe that I don’t need to change. So I decided to try my spin on this flavour combo, using lavender sugar instead of lavender extract. I bought my lavender from Bulk Barn and most bulk stores should have it – just make sure you get food-quality lavender so you’re not eating what they normally put in soap.
A little goes a long way with this flavour – you don’t want your banana bread to taste like yoga studio, so really 1-2 tsp of lavender is all you need!
1/2 cup butter, softened
1 tsp food-quality lavender flowers
1 cup sugar
4 bananas, super super soft
1 tsp vanilla
1 1/2 cups flower
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350, and butter a loaf pan.
In a food processor, pulse sugar with lavender flowers until the flowers are nicely broken down and combined. Now you have lavender sugar!
Beat the butter and lavender sugar in a stand mixer until light and fluffy, about 3 minutes. Beat in eggs, vanilla extract, and bananas (don’t worry, it’s supposed to look curdled). Mix together dry ingredient and beat into butter/eggs until just combined. Pour into a loaf pan and bake until golden, about 55 minutes. Let cool completely.
Just before serving, make the glaze. Combine icing sugar, vanilla, cream, milk, and food colouring until smooth. Pour over banana bread and sprinkle with a few lavender flowers.