| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 317 | 15g | 9g | 41g |
| sugars | fibre | protein | salt |
| 22g | 2g | 5g | 0.4g |
There’s something truly special about the California Bay Laurel Scented Bread that instantly transports me back to the warm and welcoming kitchens of my childhood in Charleston, South Carolina. Although my culinary roots are firmly planted in the Southern tradition, there’s a delightful charm in blending flavors from different regions, and this recipe beautifully marries a coastal flair with a fragrant twist. The California Bay Laurel leaves infuse the bread with an aromatic touch that feels both familiar and exquisitely unique.
A Feast for the Senses
The first time I pulled this bread out of the oven, the kitchen was enveloped in a delicate, herbal fragrance that was both refreshing and comforting. Bay laurel is a California native, and using it in a recipe brings a little bit of the West Coast’s vibrant nature into your own home. The scent alone was reason enough for me to fall in love, but the flavor—oh, the flavor—is truly what makes this bread irresistible. The combination of ripe bananas, creamy Greek yogurt, and a touch of vanilla creates a moist, tender crumb that pairs perfectly with the subtle, aromatic essence of the bay laurel leaves.
Health Benefits Galore
Besides its delightful taste and aroma, California Bay Laurel Scented Bread comes with its own set of health benefits. Bay laurel leaves are known for their antioxidant properties, and can aid in digestion and respiratory health. Combined with the protein from Greek yogurt and the natural sweetness of ripe bananas, this bread is not just a treat for your taste buds but also a more health-conscious choice for your baking endeavors.
If you’re already a fan of classic banana bread, this recipe will be a delightful twist on the original. You might also find that it pairs beautifully with a morning cup of coffee or as part of a brunch spread alongside dishes like Incredible Banana Bread or a fresh fruit salad. For an extra texture and flavor boost, consider adding chopped nuts into the mix, though the bread is absolutely delicious on its own.
In short, this recipe is a beautiful blend of tradition and innovation, offering a taste of both my Southern heritage and the lush landscapes of California. Whether you’re looking to impress guests or simply treat yourself to a slice of fragrant, flavorful bread, the California Bay Laurel Scented Bread is a standout choice you’ll find yourself coming back to again and again.
What You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon California Bay Laurel leaves, finely chopped
- 1/2 cup chopped nuts (optional)
Method
Step One
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
Step Two
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step Three
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
Step Four
Add the large eggs one at a time to the butter and sugar mixture, beating well after each addition.
Step Five
Mix in the mashed ripe bananas, plain Greek yogurt, and vanilla extract until well combined.
Step Six
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
Step Seven
Fold in the finely chopped California Bay Laurel leaves and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
Step Eight
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step Nine
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil.
Step Ten
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
