I'd understand if you were a little upset with me, after all your family is probably a little hungry considering I haven't posted a recipe in two weeks. But let me tell you, the past two weeks have been a whirlwind with the move and getting the house unpacked. The good news here...I am finally settled and am getting back into my normal routine! I figured since I haven't posted anything delicious in a bit, I would come back with a recipe that you will love and that can make any Monday better! One of my loveliest friends, Renee, was kind enough to share her recipe for banana bread with me about a month ago and I am telling you guys this banana bread is the real deal. You are going to want this for breakfast and a cup of coffee everyday this week. Renee's banana bread is the best I've ever tasted/made and you need a loaf in your life, preferably sooner than later.
It happens to us all, we buy too many bananas and they end up getting too ripe and no one in the house wants to eat them. They become rejects and why because they are a little too spotted or a little too soft? Well stop throwing away those ripe gems and start purposefully buying too many bananas so you have an excuse to make this banana bread as often as you would like!
I'll admit the first time I made this bread I knew it would be good, but I had no idea it would trump all other banana bread recipes in a big way! It's perfectly moist, the top turns perfectly brown and crispy and it will no doubt become your favorite breakfast or snack in just one bite!
Listen I have never claimed to be an amazing baker, but I can follow a recipe and if I can make this bread you can too! So do yourself a favor this week and use up those extra ripe bananas and turn them into something beautiful!
Ingredients:
- 2 Eggs (Farm Fresh if possible)
- 1/3 Cup of Buttermilk
- 1/4 Cup of Vegetable Oil
- 1/4 Cup of Greek Yogurt
- 3 Mashed Ripe Bananas (by hand, leaving a little chunky)
- 1 1/2 Tsp. Pure Vanilla Extract
- 1 1/2 Cups of Sugar (Organic if Possible)
- 1 3/4 Cup Flour (King Arthur is preferred)
- 1 Tsp. Baking Soda
- 1/2 Tsp. Kosher Salt
*You can also add 1 Cup of Chocolate Chips or your Nut of Choice if you desire.
Directions:
- Preheat oven to 325 degrees.
- Grease a 9 x 5 Loaf Pan or Line with Parchment Paper
- Mash bananas, and mix together the rest of the wet ingredients.
- Sift together dry ingredients.
- Slowly fold in dry ingredients to the wet ingredients until well combined.
- At this time if you wanted to add your chocolate chips or nuts you would coat lightly with flour so they don't sink when baking and add them to the batter.
- Pour batter into your greased or lined loaf pan and bake for approximately one hour and fifteen minutes depending on your oven.
- To test if the bread is baked through you can stick a toothpick in the middle and see if it comes out clean.
A little tip in case you can't wait for those bananas to ripen, (which is a good possibility) is to roast your bananas in the oven until they are soft! Just roast them inside their skins on a baking sheet and peel and you have perfectly sweet bananas ready for baking!
Happy Monday and happy banana bread making guys and a huge thank you to Renee for sharing her amazing recipe!
