After returning from a week of tortilla chips, tortillas, guacamole, more tortilla chips, more tortillas, and meat meat meat, I have craved fresh salads and homemade banana bread. Banana bread is probably one of my favorite baked goods because it is soooooo incredibly easy to make, sooooo incredibly easy to alter (Chocolate chips? Coconut flakes? Walnuts? Dates? Been there, done that), tastes so g-damn good, AND puts all those gnarly looking bananas to good use!
Banana bread is the first baked good I learned to make and is one that I will continue to make forever and ever. I have always used the same recipe and have
never rarely failed. I don’t remember where this recipe is from but I love it because it uses yogurt (not to replace butter, never replace butter!!!!!!!!!) to help tenderize and keep the bread moist.
Recipe (makes 1 loaf)
- 2 c all-purpose flour (feel free to use a percentage of whole wheat flour)
- 3/4 c sugar (brown = best)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas (the uglier the better. This is when ugliness shines brightest.)
- 6 tbsp (3/4 stick) butter (melted and cooled)
- 2 eggs, beaten lightly
- 1/4 c plain yogurt
- 1 tsp vanilla extract
- optional: walnuts (toasted and chopped), dates (chopped), chocolate chips (semi-sweet is best), coconut flakes (toasted)
- Heat oven to 350 degrees fahrenheit
- Coat 9/5 inch loaf pan with butter or spray with Pam
- Whisk flour, sugar, baking soda, and salt together in large bowl
- Whisk butter, eggs, yogurt, and vanilla extract in separate bowl
- Fold in wet mixture into dry and add bananas
- Mix with hand (I swear this makes a difference. I also like to keep the banana chunks large)
- Fold in any extras
- Scrape batter into prepared pan and smooth top
- Bake until golden brown, about 55 minutes… crisp on the outside and moist on the inside
- DEVOUR WHILE PIPING HOT!