With all the fresh fruits I have been seeing everywhere lately, it is amusing that I had a craving for banana bread.
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.
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!
- 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
Preheat oven to 350 degrees F. Grease a loaf pan by using a spray oil, or buttering pan.
In a large bowl, using a wooden spoon (or spatula), mix the softened butter and mashed bananas.
Next, add the yogurt, sugars and egg, mixing well.
Finally, add the white whole wheat flour, baking soda and salt and mix just to combine.
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.
Place in preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.