For the most part, I try to only share healthy recipes, but if you’ve been reading for a while, you also know I’m a firm believer in moderation. That being said, this recipe for what I consider to be the best banana bread isn’t exactly healthy, but it is very delicious!
And, it’s nostalgic.
My mom wasn’t a big baker, but she did have a mean banana bread recipe and I vividly remember sitting at the bar counter as a kid, eating banana muffins smeared with extra butter, as if they didn’t have enough in them already! She’d stock the freezer full of them and anytime I wanted one, I’d just pop it in the microwave and my heavenly little snack was ready in seconds.
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As an adult, I still find so many reasons to make this banana bread.
I love making this banana loaf during the cool months. It’s a perfect breakfast treat or great for a brunch spread with friends. Paired with a frothy cappuccino or hot cup of tea, it’s weekend bliss! The banana bread is great with chopped pecans or walnuts, but Rob is allergic, so I make it without them—it’s equally delicious either way!
Like I said, this banana bread is most definitely a treat, so just make sure you limit yourself to one slice!
If you make it, let me know what you think! Also, do you have any special recipes you love making in the fall? What are they?! I’d love to hear!
The Best Banana Bread
Ingredients
2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 1/2 cups mashed bananas, about 3-4 bananas
1/4 cup full fat Greek yogurt, non-fat won’t provide good texture
1 tsp vanilla
1 stick unsalted butter, melted and cooled
1 1/2 cup nuts, optional
Directions
Preheat oven to 350 degrees. Spray 9×5 loaf pan with cooking spray.
In a bowl, mix flour, sugar, baking powder, soda and salt. Stir in nuts, if desired.
In a separate bowl, beat eggs. Add banana, yogurt, vanilla and butter, mix thoroughly with a fork.
Combine wet and dry ingredients, and don’t over mix.
Pour into loaf pan and bake at 350 degrees for 50 min.
Reduce heat to 325 degrees and tent with foil. Continue baking 25-35 minutes until a toothpick comes out clean.
Cool on rack for 15 minutes, remove from pan and cool completely.
BTW, pumpkin bread recipe, and a recipe for breakfast bruschetta.
