Banana bread: redemption for the browning bananas of life! They were so perfect just a couple of days ago and now they're deteriorating faster than we can eat them! Whoever came up with the first banana bread is a hero! And this particular recipe is the most hero of them all, for it's "quicker-than-you-can-slip-on-a-peel" blender method, deep banana flavor and moist crumb, it's a true favorite go to recipe around here.
Although the original recipe calls for all white sugar (a cup and a half of it!), I have reduce the total amount to 1 cup and substituted coconut sugar for half of the white sugar, which deepens the flavor tremendously. If coconut sugar is not something you care to carry in your pantry, you may use brown sugar, or all white sugar. And regarding the yogurt, you may use buttermilk instead; both will give it an incredibly moist crumb. And though I went plain here, you may opt for the addition of nuts, raisins, chocolate chips, coconut, whatever you like, it's up to you.
Try this recipe and see if you agree that it may be the best banana bread recipe in the world!
Try this recipe and see if you agree that it may be the best banana bread recipe in the world!
Banana Bread
1 ½ cups all purpose flour
1 tsp baking soda
¼ tsp salt
3 large over ripe bananas
4 oz unsalted butter (1 stick)
½ cup plain whole milk yogurt (buttermilk or low fat yogurt may be substituted)
2 eggs
1 tsp vanilla
½ cup sugar
½ cup coconut sugar
(You may use all white sugar, a total of 1 cup, or a blend of brown and white sugar if you do not have coconut sugar)
Chopped walnuts or pecans (optional)
Prepare a loaf pan by greasing it well. Preheat oven to 350 degrees.
In a large bowl, stir together the flour, baking soda and salt. Set aside.
In blender, mix the bananas, butter, yogurt, vanilla and eggs. Blend to a smooth milkshake consistency. Add the sugars, blend again. Pour into the flour mixture and stir well with a wire whip. Pour into prepared loaf pan.
Bake for 1 hour at 350 degrees, or until toothpick come out clean.
1 ½ cups all purpose flour
1 tsp baking soda
¼ tsp salt
3 large over ripe bananas
4 oz unsalted butter (1 stick)
½ cup plain whole milk yogurt (buttermilk or low fat yogurt may be substituted)
2 eggs
1 tsp vanilla
½ cup sugar
½ cup coconut sugar
(You may use all white sugar, a total of 1 cup, or a blend of brown and white sugar if you do not have coconut sugar)
Chopped walnuts or pecans (optional)
Prepare a loaf pan by greasing it well. Preheat oven to 350 degrees.
In a large bowl, stir together the flour, baking soda and salt. Set aside.
In blender, mix the bananas, butter, yogurt, vanilla and eggs. Blend to a smooth milkshake consistency. Add the sugars, blend again. Pour into the flour mixture and stir well with a wire whip. Pour into prepared loaf pan.
Bake for 1 hour at 350 degrees, or until toothpick come out clean.
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