This banana bread recipe will quickly become your go-to when you need to use those ripe bananas or simply want something warm and comforting. It is not too sweet and you can easily make it your own by following my simple tips.
¾cupsugarFor darker bread, brown sugar also works well. Add up to 1 cup of sugar if you want sweeter bread.
¼cup Ghee clarified butterUnsalted, softened butter works great too
3ripe bananasYou want about 1 2/3 cups mashed banana
¼ cupmilk
¼cupGreek yogurtorganic, plain
2eggs
2cupsall purpose flour, unbleachedI use King Arthur in just about everything I bake.
½tspsalt
1tspbaking soda
1tsppure vanilla extract or almond extractoptional
½cupwalnuts or chocolate chipsboth optional, depending on your taste
Instructions
Preheat your oven to 350. Coat a 9x5 glass loaf pan with coconut oil or cooking spray. If your coconut oil is solidified, simply place a spoonful in the pan and let it melt for one minute in your warm oven.
Mix the sugar and ghee/butter with an electric mixer until fluffy.
Add the bananas, milk, yogurt and eggs to the sugar mixture and blend uon low speedntil smooth. A few small banana lumps are okay.
Combine the flour, salt and baking soda in a separate bowl.
Slowly add flour mixture to the wet ingredients. Mix on low until combined.
If you are adding nuts or chocolate chips, stir them in at this time.
Pour the batter into the loaf pan.
Bake for approximately 1 hour.
Notes
Feel free to mix up what you add to your bread.
Use raw honey in place of some of the sugar.
Add cinnamon or nutmeg to give your bread a new twist.
Try soaking the mashed bananas in 1 cup of brewed coffee before adding them to the batter. Simply soak for about 30 minutes (or less depending on your time), drain the coffee, and continue the recipe.
This bread freezes well. I recommend slicing the bread and freezing the slices individually. This way you can pull out exactly what you need, toast, and serve.