Copycat Cookie and Kate Banana Bread Recipe

I’m always looking for recipes that strike the perfect balance between healthful and heavenly, and Cookie and Kate have struck gold with their take on this beloved classic. What sets this Cookie and Kate banana bread apart is its commitment to using whole, nourishing ingredients without skimping on that comforting, indulgent taste we all crave. Whether you’re a seasoned baker or new to the kitchen, their recipe is wonderfully straightforward and forgiving, making it a joy to prepare.

Imagine pulling a loaf of golden, sweet-smelling banana bread from the oven, knowing that it’s made with ingredients like whole wheat flour, natural sweeteners like honey or maple syrup, and the ripest of bananas. It’s the kind of recipe that invites a sense of pride and satisfaction, knowing not only did it turn out delicious, but it’s also better for you and your family.

How to make Cookie and Kate Banana Bread

Cookie and Kate’s Banana Bread is a popular recipe from the food blog “Cookie and Kate,” run by Kathryne Taylor. This banana bread is known for being both delicious and wholesome. It typically features ripe bananas as the primary ingredient, which gives it a natural sweetness and moisture. The recipe often includes whole wheat flour or other healthier alternatives, and might use coconut or olive oil instead of butter.

Ingredients:

• 1 ¾ cups whole wheat flour (you can also opt for white whole wheat flour or a blend of whole wheat and all-purpose for lighter bread)
• ⅓ cup melted coconut oil or extra-virgin olive oil (your choice depending on your flavor preference)
• ½ cup honey or maple syrup (a natural sweetener is key to keeping things healthier)
• 2 eggs (at room temperature)
• 1 cup mashed ripe bananas (about 2 ½ large bananas)
• ¼ cup milk of choice or water (this recipe is quite adaptable to dairy and non-dairy options)
• 1 teaspoon baking soda (NOT baking powder; they aren’t interchangeable)
• 1 teaspoon vanilla extract (for that lovely aroma and flavor depth)
• ½ teaspoon salt (to enhance all the flavors)
• ½ teaspoon cinnamon, plus more to swirl on top (for that warm, comforting spice)
• Optional mix-ins: ½ cup of mix-ins like chopped walnuts, chocolate chips, or dried fruit can be a great addition.

Instructions:

1. Prepare: Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the oil and honey/maple syrup. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Combine Dry Ingredients: Add the baking soda, vanilla, salt, and cinnamon and whisk to blend. Switch to a big spoon and stir in the flour just until combined. If you’re adding any additional mix-ins, gently fold them in now.
4. Bake: Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon for an extra touch of spice, if desired. Swirl it in with a fork for a beautiful, crackly top. Bake for 55 to 60 minutes. Check readiness by inserting a toothpick into the center; it should come out clean.
5. Cool: Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. This prevents the bread from becoming soggy.

Tips for the Perfect Loaf:

• Banana Ripeness: The more ripe the bananas, the better. You’re looking for lots of black spots on the peel.
• Mixing: After adding the flour, do not over-mix the batter; stir just until it’s combined to ensure your bread is soft and tender.
• Customizing: Feel free to tailor this recipe with add-ins that suit your taste. Whether you like nuts for a bit of crunch or chocolate chips for a sweet surprise, the bread can handle it.
• Storing: This banana bread keeps well at room temperature for a few days; wrap it in plastic wrap or store in an airtight container. For longer storage, it freezes beautifully.

Ingredients Substitutes

Cookie and Kate’s Banana Bread recipe is known for being wholesome and adaptable to various dietary preferences and pantry limitations. Here are some common ingredient substitutes you can use when making this bread:

Flour Substitutes:

• Whole Wheat Flour: The recipe usually calls for white whole wheat flour, but you can substitute it with regular whole wheat flour or all-purpose flour if that’s what you have on hand. The texture may vary slightly with these substitutions.

Sweetener Substitutes:

• Honey: The original recipe may call for honey, but maple syrup is a great vegan alternative. You can also use agave nectar if you prefer.
• Sugar: If you’d rather use sugar, you can replace the liquid sweetener with granulated sugar or brown sugar. Keep in mind the texture might change a little, and you may need to add a splash of extra liquid to compensate for the lack of moisture from the liquid sweetener.

Milk Substitutes:

• Milk: While the recipe may not always call for milk, some variations might. In such cases, any dairy or non-dairy milk like almond milk, soy milk, oat milk, or even water will work in place of cow’s milk.

Add-ins Substitutes:

Nuts and Chocolate Chips: The original recipe may suggest walnuts or pecans and chocolate chips for added texture and flavor. However, you can omit these or substitute with any other nuts, seeds (like pumpkin or sunflower seeds), dried fruits, or even coconut flakes according to your taste preference.

Spice Substitutes:

Cinnamon/Nutmeg: The recipe might use spices like cinnamon or nutmeg for added warmth and flavor. Feel free to omit these or substitute with similar warming spices like allspice or pumpkin pie spice mix. Vanilla extract adds depth but can also be optional if you don’t have it available.

Final Thoughts

Creating Cookie and Kate’s Banana Bread isn’t just baking; it’s an act of love for the people you share it with and yourself. By choosing wholesome ingredients, you’re treating your body kindly without sacrificing a bit of flavor or joy.

More Banana Bread Recipes:

• Copycat Pioneer Woman Banana Bread Recipe
• Banana Bread with Yellow Cake Mix Recipe
• Copycat Sally’s Baking Addiction Banana Bread Recipe
• Super Moist Banana Nut Bread Recipe

Cookie and Kate Banana Bread

Serves: 4 Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 233 calories 8.9 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 ¾ cups whole wheat flour (you can also opt for white whole wheat flour or a blend of whole wheat and all-purpose for lighter bread)
• ⅓ cup melted coconut oil or extra-virgin olive oil (your choice depending on your flavor preference)
• ½ cup honey or maple syrup (a natural sweetener is key to keeping things healthier)
• 2 eggs (at room temperature)
• 1 cup mashed ripe bananas (about 2 ½ large bananas)
• ¼ cup milk of choice or water (this recipe is quite adaptable to dairy and non-dairy options)
• 1 teaspoon baking soda (NOT baking powder; they aren't interchangeable)
• 1 teaspoon vanilla extract (for that lovely aroma and flavor depth)
• ½ teaspoon salt (to enhance all the flavors)
• ½ teaspoon cinnamon, plus more to swirl on top (for that warm, comforting spice)
• Optional mix-ins: ½ cup of mix-ins like chopped walnuts, chocolate chips, or dried fruit can be a great addition.

Instructions

1. Prepare: Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the oil and honey/maple syrup. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Combine Dry Ingredients: Add the baking soda, vanilla, salt, and cinnamon and whisk to blend. Switch to a big spoon and stir in the flour just until combined. If you're adding any additional mix-ins, gently fold them in now.
4. Bake: Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon for an extra touch of spice, if desired. Swirl it in with a fork for a beautiful, crackly top. Bake for 55 to 60 minutes. Check readiness by inserting a toothpick into the center; it should come out clean.
5. Cool: Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. This prevents the bread from becoming soggy.