Banana Bread

Making banana bread is so dangerous: it comes out of the oven, and before I know it, I have already eaten half the loaf. But... when the overripe bananas are just sitting innocently on the counter... what is the alternative? Banana bread is a must! This time, I opted for a simple recipe, no chocolate chips or nuts, just plain, delicious, banana bread. The recipe I used called for yogurt (I used sour cream) to create a denser, fuller loaf, and I loved the way it came out. We ran out of aluminum foil, so I was not able to prevent the slight burning on the top of the loaf when the interior was taking longer then I anticipated, but don't worry, the taste was not ruined.

My dad was the one who requested a simple loaf of banana bread, and I am happy to say that he was pleased! It was the perfect way to bring warmth to our kitchen on a chilly fall weekend morning.

Ingredients ~

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

½ cup unsalted butter, room temperature

¾ cup light or dark brown sugar

2 large eggs

⅓ cup plain Greek yogurt (or substitute sour cream)

2 cups mashed overripe banana (about 4 large) 1 tsp vanilla extract

Instructions ~

1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with cooking spray or a little bit of butter.

2. In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. In a separate bowl, combine the butter and brown sugar. Using a handheld or stand mixer, beat until smooth and almost fluffy, about 2 minutes. Add the eggs one at a time, fully incorporating the first before adding the second. Add the yogurt, banana, and vanilla, and mix until well-combined.

4. Slowly add the dry ingredients into the wet ingredients and mix until there are no floury pockets left.

5. Pour batter into prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, anywhere from 45-60 minutes depending on your oven. Check consistently past the 30 minute mark.

6. Set the pan on a wire rack and allow the bread to cool completely before removing.

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Recipe From: MasterClass