It’s snowing again and school has been canceled. I have some giddy children to contend with and need to come up with something to keep them busy. Time to pull out my favorite banana bread recipe. I have tried other versions of banana bread but, I keep coming back to this recipe. It bakes up into a beautiful brown loaf. It’s super healthy but, please don’t tell the kids that, and the flavors are perfectly blended.
In a food processor, cream a stick of butter with 3/4 cup of brown sugar until smooth.
Add an egg to the mixture. Pulse until blended.
In a sifter alternate 1/2 wheat flour, 1/2 cup white flour, with another 1/2 cup wheat flour. Add a teaspoon of baking soda and 1/2 teaspoon cinnamon. Sift all the ingredients into a bowl.
In another bowl mash 2 large bananas. Because the resistant starch changes to simple sugar when a banana ripens, use ripe bananas for a sweeter taste which compliments the bread. Stir in 1/4 cup French style vanilla yogurt. You can use other plain yogurts, but my personal favorite is French style vanilla yogurt for its thick and creamy consistency and sweeter taste. The vanilla adds additional flavor.
Alternately add portions of the banana and flour mixtures to the butter mixture. Pulse, mixing thoroughly after each addition. Stir in 1 cup of walnuts, if desired.
Turn into a greased loaf pan. Bake for 45 to 50 minutes in a 350° oven. Let cool allowing at least an hour before cutting so it won’t crumble when cut into.
I hope you try this recipe. Kisses and hugs will abound! – Ella
1/2 cup butter, softened
3/4 cup brown sugar
1 cup whole wheat flour
1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 large ripe bananas
1/4 cup French style vanilla yogurt
1 cup walnuts, chopped
Preheat oven to 350°
In a food processor, cream butter and sugar until smooth. Blend in the egg.
In a bowl, sift together the flours, baking soda, and cinnamon.
In another bowl, mash the bananas. Stir in the yogurt.
Alternating the flour and banana mixtures, add to the butter and pulse mixing thoroughly after each addition. Stir in walnuts.
Turn into a greased loaf pan and bake for 45 minutes to an hour.
Remove the bread from the oven, let stand in the pan for 15 minutes. Then remove from the pan and let the bread cool completely, about an hour.