Another Banana Bread Recipe
Hi friends!! How are you all doing? How’s life in your corner of the planet? I hope this finds you well and hope you are here for a comforting recipe. I’ve been only making recipes that bring me comfort during this time like this new banana bread.
Does anyone really need another banana bread recipe? I feel like the internet and the world tells us we should be baking banana bread or homemade bread. Clearly, I have been on that train too and tried yet another banana bread recipe that turned out GREAT and I figured I’ll share it with you. Or anyone else out there looking for another bread recipe.
My go-to banana bread recipe on the blog is a healthier version. Uses coconut oil, whole wheat flour, and maple syrup for sweetener, if you choose to. While that’s one of my favorites and it is amazing, I loved this one too!
This banana bread recipe is made with the classic ingredients; all-purpose flour, eggs, vegetable oil, etc. It’s moist, has a nice crumb, and best of all, it is easy to whip up in one bowl. It is not on the healthier side but who are we kidding? Do we really come to a warm slice of banana bread thinking of getting a healthy snack? I sure don’t!
Anyway, if you are in the market for another banana bread recipe, do try this! It is just plain delicious, satisfying, and perfect for your breakfast or afternoon snack time. I am making new loaves of sweet breads every week and taking this quarantine one baking week at a time.
Sending out love and hugs to you. I hope you are taking care of you, your loved ones, and the community you are in.
- 1½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup dark brown sugar
- ⅓ cup plain whole-milk Greek yogurt
- ¼ cup (½ stick) unsalted butter, room temperature
- 2 large eggs
- 4 large very ripe bananas, mashed (about 1½ cups)
- ½ cup chopped walnuts (optional)
- 1/3 cup unsweetened coconut flakes (optional)
- Preheat oven to 350 F. Coat a medium or large loaf pan with
baking spray. Line with parchment and grease the parchment.
- In a small bowl, whisk together the flour, baking soda and
- In a medium bowl, whisk the brown sugar, yogurt, and butter
together until light and fluffy. Use those arm muscles to whisk vigorously until
the batter is light. Add in the eggs, one at a time, whisking to blend each
before adding the next.
- Add in the flour mixture and mix until combined. Add in the
bananas and mix. Stir in the walnuts and coconut flakes, if using.
- Spoon the batter into the prepared pan, smoothing the top.
- Bake the banana bread until a cake tester inserted into the
center comes out clean, about 60-65 minutes. Let banana bread cool in the pan
before turning out. Let cool completely or enjoy warm.
Adapted from bon appetit
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!