It’s back. My go-to banana bread that is.
Everyone has their go-to recipes. Whether it’s their favorite chocolate chip cookie or their pasta sauce, they know the recipe like the back of their hand and they find themselves always making the item over and over again.
Well when it comes to go-to for me, I’m all about this banana bread.
I always seem to have brown bananas. Maybe it’s a sign that I should buy less as I can’t eat them fast enough or maybe I avoid them because deep down I know once they brown that they’re turning into banana pancakes, banana nutella crepes, banana nut oatmeal or my all time favorite…BANANA BREAD!
Not sure if the caps were necessary but I don’t really know how else to express my excitement for this recipe though a computer screen so you get the point.
You may find this recipe to be familiar as I posted it years ago here. And yes, let’s state the obvious. My photos were god awful, I mean was that banana bread or orange bread? Thank goodness I discovered lightroom and that natural light does wonders compared to my college lamp from Target.
Can’t believe I got so many requests for the recipe after those photos but thank goodness I did because it gave me yet another reason to make this fluffy, banana-y (making words up over here) and slightly sweet, piles of bread goodness!
I mean who doesn’t want to slap a little pad of butter on a slice when its still warm and gobble it up with a big cup of coffee after rolling out of bed.
Well that’s about it for my talking because I need to go to bed so I can wake up and eat the leftovers from this shoot!
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup vanilla greek yogurt
- 1 1/4 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat oven to 350°.
- Combine flours in a small mixing bowl, add baking soda, and salt, stirring until combined.
- Beat sugar and butter in a large bowl for about a minute (or until light in color).
- Add the eggs, 1 at a time, beating well after each addition.
- Mix in banana, yogurt, and vanilla until well mixed.
- Turn the mixer on slow and add the flour mix, little at a time, just until mixed (careful not to over mix).
- Pour batter into a loaf pan coated with cooking spray.
- Bake for 1 hour or until a wooden pick inserted in the center comes out clean.
- Let cool for 15 minutes and then flip out of pan onto a cooling rack to finish cooling before serving.
What’s your go-to recipe? When you find yourself with brown bananas, what do you like to whip up?