Lavender is a shining star in mid-summer. The scent is rich and full of luxury as I walk by and rub my hands across all the flowers. I love a little taste of lavender in my coffee cake or drink. It feels like summer meets you in the middle of your taste buds. This recipe is an inspiration from an original recipe from Copper Knoll Farms in Edible Jersey Magazine and edited with our own ingredient twist by Wendy. Thank you to the farm for stewarding the lovely lavendar!
Lavender Blueberry Banana Walnut Bread
Wet Ingredients:
- 1 stick (1/2 cup) organic butter
- 1 Tablespoon lavender buds (the culinary kind)
In a small saucepan, melt the butter and add the lavender buds. Bring to a simmer for 5 minutes. Stir occasionally. Set aside to cool and then strain out the buds.
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- 3 large ripe bananas
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 2 large eggs
Combine ingredients and add the cooled, infused butter.
Dry Ingredients:
- 1 cups flour (you pick – gluten free blend or all-purpose)
- 1 cup maple sugar
- 1/2 cup walnuts, toasted and chopped
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamum
- In a medium bowl, combine above.
In a large bowl, combine the above dry ingredients.
Slowly add the dry ingredients to the wet ingredients and combine. Don’t over-mix.
Bake on 350 degrees in a greased loaf pan for 45-55 minutes.
Let completely cool before slicing.
