I am sharing another one of my family’s favorite recipes, banana bread! Whenever we have bananas that are over-ripe I like to make this recipe so they don’t go to waste. Lets be honest, sometimes I purposely let the bananas get too ripe just so I can make this super-moist, dense, buttery bread.
This recipe is adapted from the Neelys.
I start by whisking together the flour, baking soda, baking powder and salt in a bowl. I set this aside for later.
Then I mash 4 bananas in a separate bowl. I set this aside for later.
In my stand mixer, I cream together the butter and sugar until they are light and fluffy.
Then I add in the eggs, 1 at a time . I make sure each one is thoroughly incorporated.
Next, I mix in the mashed bananas.
Look at all that banana goodness!!
Next, I mix in the vanilla Greek yogurt and vanilla.
Then I add half of the dry ingredients in at a time until just combined.
You can skip the next step if you don’t like nuts!
This step is optional but I like nuts! Add in the nuts and give it a quick stir to disperse them throughout the mix.
Place your loaf pan on a sheet tray (to catch any drips) and pour the batter into the pan.
Now its ready for the oven. Bake for 1 hour and 10 minutes.
Let the bread cool in the pan for 10 minutes and then turn out onto a wire rack to finish cooling. Now you can slice and serve (perhaps with a little extra butter, I won’t judge).
1 stick butter, room temperature, plus a little more for loaf pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large very ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
3/4 cup chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees F and place the rack on the middle shelf. Butter your loaf pan and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In a separate small bowl, mash the bananas with a fork, leaving a little bit of texture.
In a stand mixer, cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs in, 1 at a time. Stir in the mashed bananas, vanilla Greek yogurt and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
Bake for 1 hour and 10 minutes. Let the bread cool in the pan for 10 minutes and then turn out onto a wire rack to finish cooling. Slice and serve.