Bananas do not last long in our household. My husband is often questioned if he’s feeding a small army when he buys a dozen plus bananas each visit…
Well, we use bananas for three main reasons:
1. Peel, cut in half and freeze for smoothies (which we have almost every day)
2. It is the only fruit we trust our baby to walk around the house and eat
3. Banana bread!
You guessed it, the kids’ favorite is banana bread. I had every intention of documenting our banana bread experience through “Pinterest” worthy photos, but instead, the loaf was gone so fast that it was impossible. I stumbled onto this recipe on Pinterest with my amazing search of “moist banana bread.” It also provides a healthier alternative to the classic banana bread recipe that calls for either butter or oil. SCORE!
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs, lightly beaten
- 2 medium, ripe bananas (200 g or 1 cup mashed)
- 1/2 cup (115 g) plain or vanilla Greek yogurt (we use plain)
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar*
- Optional add-ins: 1/2 cup chocolate chips/raisins/nuts/etc.
**We always add in a few chocolate chips*
- Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.
- In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, and brown sugar. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. (Twice now I have had to add 5-10 more minutes)…hmmm
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
The kids LOVED starting their day with some banana bread, yogurt and fruit!
#realschmitt #midwestblogger #bananabread #healthychoices #kidapproved #chobani