From the kitchen
Camel Milk Banana Bread
A moist banana loaf made with measured ripe banana, camel milk and brown sugar.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (about 225 g) mashed very ripe banana
- 1/2 cup pasteurized camel milk
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/3 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1 tsp butter, for pan
Method
- Heat oven to 350°F. Butter a 9-by-5-inch loaf pan and line with a parchment sling.
- Whisk flour, baking soda and salt. Mash bananas and measure 1 cup.
- Whisk banana, milk, brown sugar, eggs, melted cooled butter and vanilla.
- Fold wet mixture into dry just until combined. Transfer to pan.
- Bake 55 to 75 minutes until a tester through the center has crumbs but no wet batter. Cover loosely if the top darkens early.
- Cool in pan 15 minutes, then lift to a rack. Cool completely for clean slices.
Cook with confidence
Before you start
Before you start
Measuring mashed banana is more reliable than counting three fruit of unknown size. Very ripe bananas contribute sweetness and acidity; pale firm bananas are not equivalent.
Serving and keeping
Keep plain cooled loaf wrapped for 2 days or refrigerate up to 4 days. Freeze slices for 2 months.
Use Truly Ripe Bananas
Deeply spotted bananas provide sweetness and soluble texture. Yellow-firm bananas create a blander, drier loaf even if the formula is unchanged.
Troubleshoot
- Gummy center: underbaked or bananas unusually large.
- Dry: overbaked.
- Dense: baking soda old or batter overmixed.
- Sunken: center not set before removal.
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