I prefer my bananas to be still be a little green. My husband and my daughter prefer for their bananas to be little more ripe, at the yellowest stage, but before the brown spots. After buying the bananas at the store there is probably only one day that they have the just right amount of green left on them for me before they get to the perfect shade of yellow for my daughter and husband. What happens when my husband and daughter decide to eat goldfish or fruit snacks instead bananas? Then those forgotten bananas begin to develop the dreaded brown spots. BANANA BREAD!
I cannot stand to throw food away, don’t get me wrong, I will if I need to, but I do not like to be wasteful. Those ripened bananas that have been sitting in the fruit basket a day or two too long are perfect for a quick Banana Bread Recipe.
When baking I try to keep the amount of fats (Oils, butters, etc.) to a minimum. There are a million items that can be used to substitute oil and butter. I find that Greek yogurt has the best results when it come to baking. The food still tastes delicious, the consistency and texture does not change to mush, and my family does not notice a difference.
- 1 1/2 cups of all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 medium ripe bananas
- 2 eggs, lightly beaten
- 1/2 cup of plain Greek yogurt
- 1/4 cup of maple syrup
- 1/4 cup of brown sugar
- 1 tsp vanilla
- 1/2 cup of chopped walnuts (or pecans)
- Preheat oven to 350 degrees, and lightly grease 9x5 bread pan.
- In large bowl, combine, flour, baking soda, and salt. Whisk together until well combined, then set aside.
- Lightly beat eggs in medium sized mixing bowl. Add mashed bananas, Greek yogurt, vanilla extract, maple syrup, and brown sugar.
- Pour dry ingredients into mixing bowl with wet ingredients, mix until well blended. Be careful not to overmix.
- Pour bread batter into bread pan, spread out evenly. Bake 40 minutes or until inserted tooth pick comes out clean.
- Remove bread from oven and let cool for 10 minutes before transferring to cooling rack.
From our table to yours,