Dandelion Flower Bread from early spring dandelion flower petals, lemon and banana, for a moist quick bread
Course Bread
Cuisine American Fusion
Keyword Dandelion Bread
Prep Time 15 minutesminutes
Cook Time 26 minutesminutes
Servings 6servings
Equipment
Loaf pan
Mixer or whisk
Parchment paper
Ingredients
6Dandelions flower petals
2Bananasreally ripe
1/4cupOlive oilextra virgin
1/2cupMilk any type
1tbspLemon juiceand zest
2Eggs
1/2cupSugar
2cupsFlourany type
1/2tspSalt
2tspBaking powder
Powdered sugaroptional for dusting
Instructions
Preheat the oven to 350
Brush a little olive oil inside of a loaf pan and place a wide strip of parchment paper across the narrow width of the pan, with overhang.
Cut the top dandelion petals from the flowers that have been washed and dried, and set aside.
In a food processor or large mixing bowl and a hand mixer, whisk the ripe bananas with the sugar. Add the eggs and whisk.
Slowly pour in the olive oil, milk, lemon juice and zest. Add the flower petals.
Whisk in the flour, salt and baking powder until the batter is creamy. Transfer to the prepared baking pan.
Bake until a tester comes out clean, about 30 minutes. Remove and cool.
Once cool, a little powdered sugar can be dusted across the top. Lift the bread from the pan, using the overhang strips of parchment paper, slice and serve.