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LAYERxlayer Goes Bananas

BY liza darwin 04/23/2012

The design philosophy behind the Patrick Turiello and Leah Fabish’s accessory label LAYERxlayer infiltrates every single part of their lives—including the food they eat. As Patrick, one half of the culinarily skilled couple notes, “We really do put a great deal of thought into our daily consumption, and we experience an immense amount of joy when sharing a meal with family and friends.” Speaking of sharing: Leah bakes a mean banana bread, and she wants you to get in on it, too. The basic recipe comes from her grandmother, but she’s made some changes to ditch the gluten and make it vegan (for more on that, check out her blog). It’s time to preheat that oven. 


1 ½ cups sorghum
1 cup brown rice flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
3 teaspoons ground flax seeds mixed with ½ cup water
1 cup brown sugar
1 cup sunflower oil
2 cups very ripe bananas, mashed
3 teaspoons vanilla extract
1 cup crushed pecans



Preheat the oven to 350 degrees. Combine the dry ingredients (flour, salt, baking powder, baking soda, and cinnamon) in a small bowl, mix thoroughly, and set aside. Cream the flax mixture and sugar in large bowl. Add the oil, then banana, vanilla extract, and pecans to the wet ingredients. Slowly add dry ingredients into wet ingredients until thoroughly combined. Pour the mixture into two 8 ½-inch greased bread pans. Bake for 1 hour.



One word: Nom.





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