Public recipe with member extras
Camel Milk Banana Bread with Toasted Pecans
A moist, tender banana bread where camel milk adds a subtle savory undertone that balances the sweetness of ripe bananas.
Baking & Breads · Everyday Baking · Freezer-Friendly Loaves
What you need
Ingredients
- 1/2 cup Camel Milk
- 3 Very Ripe Bananas, mashed
- 1/3 cup Melted Butter
- 3/4 cup Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 3/4 cup Toasted Pecans, chopped
Method
Instructions
- Preheat oven to 350°F (175°C) and grease a standard loaf pan.
- Whisk together the mashed bananas, melted butter, brown sugar, eggs, camel milk, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture until just combined, then fold in the toasted pecans.
- Pour into the prepared loaf pan and bake for 55-60 minutes, until a tester comes out clean.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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