Does anyone ever get to plan making banana bread? Buy the bananas, wait for them to ripen, and a week later make the bread. For me it’s one of those things that sneaks up on me. I’ll look at the bananas I bought earlier in the week and realize that they are a little too ripe to put on my cereal. Either that, or someone at work will bring in a bunch and set it on my desk and say, “Erin, go ahead and make something with these.”
I used to peel them and put them in the freezer, but all that leads to is a freezer full of frozen bananas. So now I make the banana bread as soon as I get the bananas.
Here’s the thing, banana bread hasn’t always been my favorite, so a couple months ago I tried a bunch of recipes to find the best banana bread recipe. And I found it. It’s moist, delicious, and has great banana flavor.
(Note: If you bring this bread into your office, don’t be surprised if people start leaving overripe bananas in your office more often.)
Uber Banana Bread
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup non-fat Greek yogurt
- 1/2 cup chopped walnuts (optional)
- 3 medium bananas, mashed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the Greek yogurt, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.