Banana Bread

This banana bread has taken several forms since we started baking it. Sometimes we just want real butter, but we've also had good outcomes with butter substitutes like avocados and buttermilk (this recipe uses greek yogurt for the dairy component). The first attempt was baked for 50 minutes at 350°F, but it came out a little over-baked. 40-45 minutes is usually plenty, especially if you're using a shorter baking pan.

The recipe works well in either 2 loaf pans or 2 standard 8-in. cake pans. J likes using round cake pans in memory of his grandmother, who used to make banana bread and coffee cake in them <3. It's good for any mealtime or just as a snack!

Banana Bread

​Ingredients: 

• 2 1/2 cups Flour (we used whole wheat)
• 1 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup plain Greek Yogurt
• 1 cup Brown Sugar
• 5 ripe Bananas
• 4 large Egg Whites
• 1 tsp Vanilla Extract
• 1/4 cup Walnuts (optional)

Directions:​

1. Preheat oven to 350°F.
2. Whisk together flour, baking soda, and salt in a large bowl.
3. Cream together yogurt and brown sugar with electric mixer.
4. Add bananas, egg whites, and vanilla to wet mixture.
5. Add in flour mixture a little at a time- be careful not to over-mix. (Add walnuts here if you're using them).
6. Spread batter into 2 greased loaf or cake pans.
7. Bake for 40 minutes, or until toothpick inserted in center comes out clean.

Tags

Baked Goods

Dessert