Let’s Dive Right Into Lavender Banana Bread

Okay, so this might sound a bit fancy, but don’t let “Lavender Banana Bread” put you off. It’s actually easier (and cozier) than it sounds. I remember the first time I made this—I’d bought way too much lavender for a DIY bath soak I never actually got around to making, and so into the kitchen it went! The result? Somewhere between edible flower garden and bakery, in the best way possible. Plus, it’s a real conversation starter—my mate Caroline literally asked, “Is this a new posh cake or did you mess up Banana Bread on purpose?” Guilty, but also… not guilty at all.

Why You’ll Love This: Or At Least Why I Do

I make this whenever I have bananas getting those lovely spotty jackets—can’t waste them. My lot go wild for it; even my picky little brother (who usually wrinkles his nose at anything ‘weird’ in his food) came back for seconds. Honestly, the smell is half the reason to bake it. Sometimes, I just need a change from the regular stuff, y’know? Also, for the record: I’ve definitely over-sprinkled lavender on top in my first attempt, and it still got eaten… so it’s forgiving.

What You’ll Need (and Some Swaps That Work Fine)

2–3 ripe bananas (about 1 cup mashed) – Sometimes I use frozen ones I forgot about in the freezer; just thaw and drain extra liquid.
1/2 cup (120ml) melted unsalted butter – Or swap in coconut oil if you’re feeling like a tropical breeze in your kitchen.
3/4 cup (150g) sugar – I use plain white, but brown sugar gives a more caramelly vibe. My grandmother swore by “C&H,” but, really, whatever sugar’s in the jar.
2 large eggs
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (sea salt is best, but table salt works)
1 tablespoon dried culinary lavender (NOT the kind from the candle aisle)
1 teaspoon vanilla extract – Sometimes I add a splash more if I’m in a vanilla kind of mood.
Optional: 1/2 cup chopped walnuts or pecans, or even chocolate chips if the mood strikes.

How To Make It (I Swear, It’s Not Tricky)

Preheat your oven to 350°F (180°C). Grease a standard loaf pan, or just line it with parchment if, like me, you dread the post-baking scrub.
Mash your bananas in a big-ish bowl. I just use a fork—no fancy masher needed. Don’t worry if it’s lumpy, seriously.
Stir in the melted butter (enjoy the lovely squelch noise), then sugar, eggs, and vanilla. Mix until, well, mostly combined. This is where I usually sneak a taste because why not?
In another bowl, whisk together the flour, baking soda, salt, and lavender. The lavender always smells so strong here—I sneeze every other time. Oh, if you’re adding nuts or choc chips, toss them in now.
Dump the dry mix into your wet mixture. Stir gently until there are no obvious flour streaks – no need to beat it senseless.
Pour (or sort of slop) the batter into your prepared loaf pan. Sometimes I sprinkle a tiny bit more lavender on top, but only if I’m feeling fancy. Don’t overdo this or it’ll taste like grandma’s perfume.
Bake for about 50-60 minutes. Start checking around 50—poke it with a skewer. If it comes out mostly clean, you’re golden. If not, back in the oven (don’t panic!).
Let it cool in the pan for a good 10-15 minutes, then turn it out onto a rack. I once got impatient and it totally crumbled, so… patience is a virtue.

Some Notes On What I Learned (The Hard Way)

If your bananas are super ripe, you might not need as much sugar. I’d say don’t stress if you’re a few grams under.
Baking time can be weirdly variable depending on your loaf pan—my glass one needs way longer than the metal, maybe 10 minutes more.
Lavender: Use culinary lavender! I once tried sachet lavender and, well, that was a mistake.

Variations I’ve Tried (Some Good, Some… Not So Much)

Orange zest stirred in with the bananas really pops. So fresh.
Lemon zest was a bit too sharp for me, might work for you if you’re into tart flavors though.
Swapped half the flour for spelt once—made it a bit denser, but still tasty.
I did try with honey instead of sugar: came out weird. Go for maple syrup if you want to experiment—better flavor balance.

Essential Equipment (Sort of)

Loaf pan (standard 9×5 inch) – but I’ve totally used a muffin tin in a pinch! Just bake for 20ish mins instead.
A big bowl and a fork – I don’t own a potato masher, so I improvise.
If you have a proper whisk, sure, but honestly a fork gets the job done…

How I Store This (If It Lasts That Long)

I keep it wrapped in foil on the counter. It’s best eaten within 2 days, or you can pop slices in the freezer for, well, whenever the banana bread craving strikes. In reality, it’s demolished in less than 24 hours in my house. Is it just us?

Serving Vibes: My Favourites

I love it warm with a bit of butter, but my niece likes hers cold with a big mug of milky tea. Once, we had a slice with a drizzle of honey and a scoop of vanilla ice cream, and I swear it was straight-up dessert. Oh, and one time I toasted it (probably shouldn’t have, but it was delish).

Real Life Pro Tips (Otherwise Known as Lessons Learned)

Don’t rush the cooling—if you try to slice it piping hot, it really will fall apart. Ask me how I know.
If your lavender is old, it can get kinda bitter. Just buy a fresh little jar rather than risking it with the dusty stuff at the back of the cupboard.
Actually, I find the flavor gets better the next day, but that’s only if you can wait, which I rarely can.

FAQ – Just Answering What People Actually Ask Me

Can I skip the lavender? Sure, just make regular banana bread. But try it once. Go on.
What if I don’t have a loaf tin? See above—muffin tins totally work. Or borrow from a neighbour, which is also a good excuse for a chat.
Does it taste like soap? Only if you use way too much! A little goes a long way, promise.
Can I make it vegan? Actually, yes—use flax eggs and coconut oil. It’s a bit more crumbly, but not bad at all.
Can I make it gluten-free? Try your favorite GF flour blend and maybe add an extra banana for moisture.
How do I know when it’s done? Top should be golden and a skewer comes out mostly clean (few sticky crumbs are okay). Don’t wait til it’s bone dry or it’ll go sad when it cools.

(Random tangent: Once I spent half an hour looking for my lavender only to find it in the sock drawer. Why? Not a clue. Moral of the story: always check the weird places first.)

Lavender Banana Bread