Every week, usually on Saturday morning, I bake a loaf of banana bread for us to have during the week. I like to have it either as a pre-breakfast (like before a very early run) or as a snack mid-morning (with a smear of almond butter for more staying power!). It’s so nice to have on the counter or in the fridge and it’s really easy to make.
Here’s the recipe:
– 1.5 cups of flour (I use 50% white, 50% whole wheat, both Robin Hood bread flour)
– 1/2 cup of granulated sugar (often a bit less)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 generous tsp cinnamon
– 1 egg
– 1/2 cup melted butter
– 1/2 cup yogurt (I usually use plain 2% greek yogurt, I’m sure vanilla would work)
– 1 tsp vanilla
– 2 ripe bananas, mashed
– optional: chocolate chips (I use dark or semi-sweet) and walnut pieces, about 1/2 cup of each
– Preheat your oven to 350 deg (we use gas 4-5)
– lightly spray a 8×4″ loaf pan with cooking spray and line with parchment paper
– Sift together dry ingredients and then fold in the wet. I make this all in one bowl with no issues at all!
– Transfer batter to prepared pan and sprinkle with nuts and chips, if using.
– Bake for 50-60 minutes, or until toothpick comes out clean
*If I see the top is browning a lot before it looks done, I often turn the oven down to 325-350 and bake it for a bit longer.
– Cool and serve!
This bread freezes well and keeps on the counter for 4-5 days and up to 2 weeks in the fridge. The recipe also doubles well! I find you can easily decrease the sugar, especially if bananas are really ripe or you’ve been generous with the chocolate chips :).
As a side note, I’ve also made Smitten Kitchen pumpkin bread a few times this season and it’s been a huge success.