goop Kitchen Banana Bread

Recipe

goop Kitchen Banana Bread

Prep time: 30 Minutes

Cook time: 55 Minutes

Serving size: 12 Servings

Difficulty: Easy

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Our goop Kitchen Banana Bread recipe collaboration was so popular that we knew we had to share the recipe with you so you can make it at home! It's the perfect blend of wholesome ingredients and indulgent flavor, crafted by renowned Chef Kim Floresca. Made with ripe bananas, creamy cashew butter, and the satisfying crunch of our Original Ancient Grain Granola, this bread is a treat you’ll want to make time and time again. Whether you're treating yourself or serving it for a special occasion, this banana bread has earned the approval of both Chef Kim Floresca and Elizabeth Stein herself.

In this recipe

Ingredients

Banana Cake:

3 cups Almond Flour

1 cup Cashew Butter

3 tbsp Ground Cinnamon

1 tsp Baking Soda

2 tsp Baking Powder

10 each Eggs

6 each Banana, Ripe

Purely Elizabeth Granola Crunch:

1 ½ cup Purely Elizabeth Original Granola

½ cup Raw Cashew Pieces

½ cup Pumpkin Seeds

½ cup Maple Syrup

Frosting:

¾ cup Cashew Butter

2 tsp Ground Cinnamon

Directions

Preheat your oven to 350F and prepare a 9x13 baking pan lightly sprayed with nonstick spray.
In a mixing bowl, add all of the Banana Cake ingredients together except for the bananas and whisk together until fully incorporated. Peel the bananas and using your hands break them into large pieces, about 1 inch. Gently mix the bananas until just combined then transfer to the baking pan.
Bake in the oven for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool completely at room temperature, then wrap tightly and refrigerate until ready to use. This makes frosting the cake a bit easier to frost.
In a bowl, combine all of the Purely Elizabeth Granola Crunch ingredients and mix to combine. Allow the mixture to sit for 10-15 minutes so the cashews and pumpkin seeds absorb the maple syrup.
Transfer to a parchment-lined baking tray and bake at 350 F for 20-25 minutes until the nuts are toasted and lightly caramelized. Be sure to mix it halfway through and give the sheet tray a spin. Allow to cool to room temperature. Store in an airtight container until ready to use.
Whisk together the cashew butter and cinnamon. Store in an airtight container at room temperature and put aside until ready to use.
Using an offset spatula, spread the frosting over the top of the cake. Slice the cake into 12 pieces and just before serving, slice the cake and top with a generous sprinkling of the Purely Elizabeth granola crunch. Serve immediately.