With all the fresh fruits I have been seeing everywhere lately, it is amusing that I had a craving for banana bread.
North Fork Farm Stand
Well, the weather is changing here in Mass. and quick breads are awesome this time of year. This banana bread recipe is adapted from my Classic Banana Bread recipe. What’s great about recipes is that you can re-work them and see what you come up with. In this case, I love the results. I used a little less sugar, one less egg and changed the flour. The sprinkling of chopped walnuts and mini chocolate chips to the batter just before baking adds a little crunchiness. The result is a moist and delicious banana bread. Oh, and did I mention all ingredients get mixed together in one bowl?
Last month, I spent some time on the east end of Long Island. This banana bread reminds me a little bit of a place we had breakfast one morning in Westhampton Beach: Beach Bakery Cafe.
Westhampton Beach
The restaurant has been expanded since last year and there is seating inside and out. When you walk in, the atmosphere is French bakery meets beachy casual. They have delicious muffins and baked goods, plus you can also get breakfast. The weather was perfect, not too humid, so we sat outside at a table with an umbrella. It’s nice to linger and not be off in a rush anywhere.
While banana bread isn’t just a breakfast food, it does make for a nice change from the normal routine. In my case, I most often eat oatmeal with a splash of maple syrup.
As I was creating this recipe, I was a little worried it would turn out dry, but that’s not the case. And even with reducing the sugar, the resulting banana bread is still sweet.
I hope you like it if you try it!
Christine
- 1 cups and 1/2 mashed very ripe bananas 2-3 medium size bananas
- 1/4 cup butter softened
- 1/3 cup plain low fat yogurt I used greek honey flavored yogurt
- 1/2 cup brown sugar
- 1/4 cup natural sugar (I used Florida naturals could use Sucanat or sub granulated sugar)
- 1 large egg
- 2 cups white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
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Preheat oven to 350 degrees F. Grease a loaf pan by using a spray oil, or buttering pan.
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In a large bowl, using a wooden spoon (or spatula), mix the softened butter and mashed bananas.
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Next, add the yogurt, sugars and egg, mixing well.
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Finally, add the white whole wheat flour, baking soda and salt and mix just to combine.
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Pour mix into prepared loaf pan and optional: sprinkle about 1/8 cup each walnuts and mini chocolate chips on the top of the batter.
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Place in preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
I love when a recipe comes together in one bowl! This banana bread sounds delightful.
Kelly @ hidden fruits and veggies recently posted…Raspberry Chia Seed Pancakes
Hi Kelly,
Yes, one bowl makes it much easier!
Christine, this looks delish and makes me crave fall weather. I’ve never made banana bread with chocolate chips but I’ve eaten it before and it’s definitely a match made in heaven!
Alexe @ Keys to the Cucina recently posted…Asian Glazed Salmon
Hi Alexe,
I hope you like it if you try it. Thanks for stopping by!
I could eat banana bread forever! This look so delicious with the walnuts and chocolate chips sprinkled on top. Love those additions!
Annie @ Natural Sweet Recipes recently posted…Kid-Approved Naturally Sweet Treats
Hi Annie,
Thank you! This was the quickest banana bread I have ever made and still delicious!
I can never have enough of good banana bread… a slice for breakfast is just perfect!
Pamela @ Brooklyn Farm Girl recently posted…Slow Cooked Pepper Steak Tacos
Hi Pamela,
I agree, a slice (or two, ha,ha) for breakfast is perfect!
These fresh fruits from the North Fork Stand look so colorful and vibrant! Banana bread is my favorite breakfast/dessert (I call it both), it’s so good with Earth Balance soy-free butter. I hope the weather will stay sunny in Mass. for you!
These fresh fruits from the North Fork Stand look so colorful and vibrant! Banana bread is my favorite breakfast/dessert (I call it both), it’s so good with Earth Balance soy-free butter. I hope the weather will stay sunny in Mass. for you! 🙂 🙂
Thank you! I have Earth Balance, but will have to try the soy-free version. I hope you are having fun in your travels!