We had a few bananas that were turning brown, so I thought I would make some banana bread and kill 2 birds with 1 stone. I'd use up the bananas and not have to worry about what to eat for breakfast. I only used a half cup of sugar for the entire loaf, so there's no need to feel guilty about eating too much sugar at breakfast either! Sounds like a win to me! I started off with these recipes, but then made some modifications. Since I had already gotten started by the time I realized I only had about 2 tablespoons of butter, I only used 2 tablespoons (minus what I used to grease the pan). We had also finished off all our plain yogurt. I know you're supposed to keep some for the next batch, but we're going out of town for a few weeks in a bit, so I figured we could just eat it all now, and then I could start again when we got back. I've also been thinking about making coconut milk yogurt instead, so we'll see. Anyway - back to the recipe. Since I didn't have any yogurt, I substituted milk (and added a bit more to help with the moisture). This banana bread was quite simple, and it was also very forgiving of my edits. Give it a try and see what you think!
|2 cups||flour||I used half wheat and half white.|
|3/4 teaspoon||baking soda|
|1.5 cups||mashed bananas|
|2 teaspoons||vanilla extract|
|2 tablespoons||brown sugar|
- Combine flour, baking soda, and salt, forming the dry team.
- Mix together eggs, sugar, and butter, and then blend together with bananas, milk, and vanilla until homogeneous, forming the wet team.
- Add dry team to wet team, and mix until just moist.
- Pour into greased loaf pan and bake at 350F until knife/toothpick inserted in center comes out clean.