I love bananas. For that reason, the hardest part about making banana bread is simply having any leftover overripe bananas (breakfast is frequently a banana with a peanut butter schmear). On the rare occasion that I do have overripe bananas sitting around, they go into banana bread. I'm not sure there's anything better than the smell of warm banana bread studded with walnuts - there's a reason why it's a classic, for sure. One of my favorite things is making banana bread when I'm visiting Mom over the holidays - she always has some old bananas lying around. I'm also a big proponent of not wasting food, and nothing is better than taking some ugly ol' bananas and transforming them into a delicious quick bread. Quick bread is the only way to go. Because I'm not sitting around waiting for dough to rise. Just...no. Not ever (sadly, this is the only thing standing between me and cinnamon buns).
This banana bread is lightened up a little bit, with greek yogurt substituted in for half of the butter. I also used a half/half mixture of whole wheat and white flour. You can enjoy this banana bread however you want - plain, in sandwich form, with peanut butter, jam....maybe nutella.... It doesn't really matter; it's delicious no matter how you cut it.
Makes one 9x5 loaf
4 tbsp butter, melted
1/2 cup greek yogurt (2%)
1/2 cup granulated sugar
2 eggs, beaten
3 large overripe bananas, smashed (the browner the better)
3/4 cup whole wheat flour
3/4 cup white flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350F.
2. Combine all ingredients except flour and walnuts. Stir until well-combined
3. Add flour to wet ingredients, gently stir in until just combined. Do not over-mix
4. Pour batter into an oiled 9x5 loaf pan. Bake for 50-60 minutes, or until an inserted toothpick comes out clean
5. Cool for 20 minutes. Slice and enjoy
As always, thanks for reading.