As it is National Banana Bread Day on this beautifully cold Monday (high of 21!), what is better than to share with all of you this moist, flavorful banana bread recipe? I believe that it's perfect just toasted for breakfast (dare I say with peanut butter?!) and simply divine for dessert.
So then why would I post an absolutely adorable picture of my family's two pups who I miss oh so much? Because not only do I miss all of their snuggles, but the 80 degrees that went along with this picture over the past summer! The cold of winter is clearly on full blast, with temperatures staying comfortably around 25. There's snow, there's rain, there's sleet, there's wind. What do we do on the weekends now? Stay as far away from the outside as possible, watch The Fault In Our Stars (and bawl), and bake endless amounts of banana bread to keep warm and happy!
Besides the obvious, quick breads are something that can be altered in many ways and stay quite delightful. No need to wait for rising, no yeast issues, no kneading, no proofing, the list is endless. Although I will never turn down a buttery brioche, banana bread will always hit the spot, and I know that this recipe will definitely become a go-to in your recipe book! It may be difficult to let bananas get too ripe, but it's worth those extra couple of days--just do what I do and buy a dozen bananas, that will help make sure you have at least a couple that get too ripe.
Butter--4 oz, or 1 stick
Brown Sugar--5.75 oz, or 2/3 cup
Honey--0.75 oz, or 1 TBL
Vanilla--0.15 oz, or 1 tsp
Greek Yogurt (vanilla or plain work best)--4.6 oz, or 1/2 cup
Bananas--4 ripe, large bananas
Flour--12 oz, or 2 cups
Baking Soda--0.2 oz, or 1 tsp
Salt--0.05 oz, or 1/4 tsp
Cinnamon--0.05 oz, or 1/2 tsp
Pecans (optional)--2.25 oz, or 1/2 cup
Chocolate Chips (optional)--6 oz, or 1 cup
Preheat your oven to 350 degrees F.
If you have decided to use nuts in this recipe, now is the time to put them the oven to toast them. Toast them for about 10 minutes. You will know that they are done when you open the oven and it smells nice and toasty (of pecans, walnuts, almonds, of course!).
Cream together the butter, brown sugar and honey.
Add in the eggs and vanilla.
Peel your bananas and mash them in a bowl. I have found that using a potato masher works wonderfully.
Add in the yogurt with your bananas, and mash until combined. This is also a very tempting snack, so if a quick bite is required, I will allow!
Add this banana-yogurt mixture to your creamed butter.
Sift together the flour, baking soda, salt and cinnamon in a bowl.
Add these sifted dry ingredients to the mixing bowl with the butter, bananas, etc..
Once all is combined, add in your toasted nuts and/or chocolate chips.
Remember, both of these are optional! If you would rather do without, or do one and not the other, feel free! Traditionally, banana bread has walnuts in it, but as a huge pecan fan, I went with those. Also, to me, chocolate chips make everything better!
Put your bread batter in a loaf pan that has been sprayed with nonstick spray.
The total bake time will be about 60 minutes, but at the 30 minute mark, cover your bread with aluminum foil so that it will continue to bake, but not get over baked and too dark on the outside. Finish baking for the second 30 minutes.
When you believe that the bread is done, check with a toothpick just to make sure!