A classic banana bread recipe with an herbal twist for the fall season.
There’s something so comforting about banana bread. The smell of it baking and the warmth of the oven, especially as the seasons change and we spend more time indoors, cozying up.
Changing seasons generally adds occasional stress to the body, so that’s a time when we start relying on Immune Tonic.
As herbalists, we are always thinking of creative ways to get herbs into our everyday life. Plenty of immune-supporting herbs and medicinal mushrooms seemed like the perfect thing to pair with this cozy treat.
What’s so great about Immune Tonic?
When you look at herbal formulas geared toward immunity, almost all of them are designed to support you when you are already facing challenges. This nourishing blend of organic medicinal mushrooms roots and berries is traditionally used to support the immune system and support healthy defenses. *
This banana bread makes the perfect treat with a dollop of maple walnut cream cheese or salted butter.
Serve with some hot tea, and good company!
- 4 ripe bananas, smashed
- 1/3 cup melted salted butter
- 3/4 brown sugar, or coconut sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 5 teaspoons Urban Moonshine Immune Tonic
- 1 teaspoon rose water
- 1 teaspoon baking soda
- 1 teaspoon of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of cardamom
- Pinch of ginger powder
- 1 1/2 cups flour
- ¼ cup chopped nuts
Preheat the oven to 350°F. Mix all ingredients together in a stand mixer, or by mixing wet ingredients first, and then adding the dry ingredients in. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.