Guys, it’s been way to long since I shared a recipe with you! I’m so, so, so sorry for my long absence; it’s been a bit crazy around here. But, I promise things are starting to get back to normal, as normal as they can be that is. Almost 9 weeks ago we welcomed our sweet little boy, Oliver to our family! He is a sweet, happy, healthy baby, and we are so happy to have him! And bonus, he’s a really good sleeper. It’s truly amazing how quickly you can fall in love with a little baby. Here’s some photos I took of him this week.
You may notice that we got a bit of a facelift around here, and I am happy to share that the site is now mobile responsive. This means that the site is now formatted to provide a better reading experience on mobile devices. Since I like to DIY these things, I’m still working out some bugs, so bear with me while I get everything perfect. I hope you like it!
Now, for the banana bread. I realized that I didn’t have a single banana bread recipe on the site! I’ve made a lot of banana bread in my time, and I must say this is one of the best. I think everyone needs a good go to recipe and this is definitely a keeper. It’s great because it quick and easy to make, has a great texture, and is a good base for adaptations. I love that it has the perfect level of moisture, and is not dense or gummy. It’s just right. I’ve left it in it’s most basic form, but it’s the perfect base for adding a streusel topping, chocolate chips, toasted nuts, or even coconut. Speaking of coconut, I’ve just gotten on the coconut oil bandwagon and I must admit I love it! I was always afraid it would make things taste like coconut, but that’s not the case, you can’t taste it at all. I’ve used it interchangeably with the butter in this recipe and they are both equally great.
- 2 cups (10 ounces) all-purpose flour (I used white whole wheat flour)
- 3/4 cup (5 1/4 ounces) sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 very ripe and darkly speckled large bananas, very well mashed, about 1 1/2 cups
- 1/4 cup plain yogurt
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled, or 6 tablespoons melted coconut oil **
- 1 teaspoon vanilla extract
- Adjust oven rack to middle position and preheat oven to 350 degrees F. Butter and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a medium bowl, mash the bananas very well until very few lumps remain. Add the yogurt, eggs, melted butter, and vanilla. Whisk to combine.
- Fold the banana mixture into the flour mixture and mix just until combined. The batter should be thick and chunky. Pour the batter into the prepared pan.
- Bake loaf for about 55 to 60 minutes, until a toothpick inserted comes out clean. Cool in pan for 5 minutes then turn out onto a cooling rack.
Keeps well wrapped at room temperature for up to 3 days or frozen for 1 month.
**I have used melted coconut oil instead of butter in this recipe with perfect results.
I promise to see you soon!
Adapted from Baking Illustrated.
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