Let me just say this is the most delicious, moist (I know everyone loves to hear that word), flavorful, magical banana bread I have ever had! We aren’t big on sweets around the here so this was quite a treat. We both had one piece and the rest went to work with me where my coworkers quickly devoured this delectable work of culinary genius. Ha, let’s go back to last week and my first attempt at banana bread. I didn’t try it after it was made and just preceded to share it with my lovely coworkers. I notice that nobody is really digging in as per usual, and voice my concerns to my most honest coworker. She then gently tells me that my banana bread SUCKS! Dry and crumbly, resembling a brick wasn’t the profile that I was going for. Therefore, I was on a mission to make the best damn banana bread that ever lived. Just kidding, however this is pretty darn good.
The thing I love about banana bread is you use ingredients that you usually have on hand, heck I usually have rotting bananas. The preparation is very easy as well as the clean up since you really only need one bowl. Pop it in the oven and you can have dessert or a sweet, delightful breakfast in about an hour. You can dress it up or down depending on your mood, making additions or just leaving it plain. I like to usually add nuts, either walnuts or pecans, chocolate chips, orange zest, oh so many options. I thought the addition of the bananas on top just made it look so lovely and really just makes it special. What I tried in this recipe is to make this as moist as possible without using an ungodly amount of fat. Hence, the addition of the greek yogurt. I also tried to keep the sugar at bay, as I mentioned before we just aren’t that into sweet. I love a piece of this with a hot cup of tea. Perfection.
Get out there, get yourself some bananas and make this delightful bread. I promise you won’t be disappointed!
- 4 very ripe bananas
- ½ cup butter, melted
- 3 tbsp greek yogurt
- 1 tsp vanilla extract
- 2 eggs
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1½ cup all purpose flour
- ½ cup toasted pecans or other nuts
- 1 very ripe banana, sliced very thin
- cinnamon and sugar
- Preheat oven to 350 degrees. In a large bowl mix together the ingredients except for the flour. Gently fold in the flour until it's just combined. You may now fold in any nuts if you choose. Pour into prepared loaf pan. Top with sliced bananas and a light sprinkling of cinnamon and sugar. Cook 55 minutes or longer depending on conditions, until a toothpick inserted in the center comes out clean*.
- *My cooking time has varied greatly. I usually start checking my bread at 30 minutes. Make sure to use the toothpick test to ensure doneness. If you notice the edges are starting to brown to quickly you can cover them with aluminum foil.