September 24, 2015

Banana Bread

Well, it's officially fall, which means bring on the baking!  ...And the boots ...and the scarves ...and the PSLs!  Banana Bread has been on my "to make" list for quite some time now, as we can never keep bananas around long enough for them to become over ripe.  With the weather finally turning cool and having two ripe bananas on hand, I figured it was time to check this recipe off of my list.

Since most banana bread recipes call for three or four bananas, I decided to add some chocolate chips to give it a boost.  Feel free to omit the chocolate chips (although my sweet tooth recommends against it!) and, if you wish, you can fold chopped nuts into the batter.  Even though the banana bread is delicious, my favorite part would have to be
the brown sugared crust :)  Happy baking!

Recipe makes one loaf and keeps well, refrigerated.

  • 2 ripe bananas
  • ¼ cup brown sugar + extra for topping
  • ½ cup granulated sugar
  • ½ cup butter, melted
  • ½ - ¾ cup plain 0% Greek yogurt
  • 2 eggs, beaten
  • 1¼ tsp. vanilla bourbon extract
  • 2 cups flour
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ cup chocolate chips
  1. Preheat oven to 325˚F.
  2. In one bowl (wet ingredients), mash bananas with a fork.  Mix in brown sugar, granulated sugar and melted butter.  Then add yogurt, beaten eggs and vanilla bourbon extract; combine well.
  3. In another bowl (dry ingredients), sift together flour, salt, nutmeg, cinnamon, baking soda and baking powder.
  4. Add the dry ingredient mixture to the wet ingredient mixture.  Gently fold in chocolate chips.  Pour into a greased loaf pan and sprinkle the top with additional brown sugar. Bake for 60-90 minutes or until toothpick comes out clean.  Let sit for another hour before cutting.  Enjoy!
I baked my bread in a Pampered Chef stoneware loaf pan for no burning and even baking throughout. You can find a similar one here. *Contains an affiliate link.

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