Over the past few days I have noticed the bunches of bananas in our fruit bowl getting riper and riper and not being eaten fast enough. A light went on in my head last night: why not use some of those browning bananas to make banana bread? We’re almost out of scones so clearly we need another snacky thing around the house. I had four banana bread recipes bookmarked and, unsure of which one to use, opened them all in my browser. As I compared the recipes I decided to mix and match: I liked that one recipe used half the butter and replaced the rest with yogurt, and I liked that another recipe used some whole wheat flour instead of all white flour. So I cobbled together the following recipe — throwing in a few of my own touches, like some brown sugar and nutmeg — and can say that it is excellent. The bread is moist but not too dense and has great flavor. Eat it warm just after baking or toast a slice and butter (or peanut butter!) it. It’s hard to go wrong, and as far as health goes you could do a lot worse than this recipe.
Nutty Banana Bread
- 1.5 cups white flour
- 1/2 cup whole wheat flour (or cornmeal)
- 3/4 tsp salt
- 1.5 tsp baking powder
- 1/2 cup brown sugar
- 3/4 tsp cinnamon
- dash of ground nutmeg
- 1/2 stick (4 tbsp) unsalted butter, melted
- 1/3 cup plain lowfat yogurt
- 2 eggs
- 3 very ripe bananas, mashed
- 1 tsp vanilla extract
- optional: 1/2 cup chopped pecans (or walnuts or almonds)
- optional: 1/4 cup dark chocolate chunks
- Preheat the oven to 350F (175C – use the non-convection setting) and grease a 9×5″ loaf pan.
- In a medium-large bowl, whisk the dry ingredients (through spices, above) together.
- In a second bowl, mash the banana, then stir in the melted butter, yogurt, eggs, and vanilla until well-combined.
- Add the wet mixture to the dry stuff. Stir to combine, then fold in the nuts and/or chocolate chunks, if using.
- Spread the batter — it’ll be thick — into the pan and bake for 45-55′, until slightly browned. Let cool for 15′ and enjoy!