When the bananas in the fruit bowl get too ripe, I either peel them, place them in a Ziploc bag and freeze them for future smoothies, or I make banana bread for breakfast, as I did this morning. This recipe is based on the Martha Stewart one my kids begged me to get from their Aunt Gwen after she brought a delicious loaf to one of our family gatherings. Martha's recipe calls for sour cream, which I never have on hand, so I substitute plain yogurt. I'm also not a big butter fan and have used a light olive or avocado oil in its place. And I sometimes skip the walnuts as my girls prefer it without. Chocolate or cacao chips are always a nice addition, although I usually don't include them when I'm serving this for breakfast. I'm told banana bread freezes well; but I wouldn't know, as there's never any left to freeze!
Makes one 9x5in loaf
- 1 cup very ripe bananas, mashed well (I don't actually measure the bananas--I just always use 3)
- 1/4 lb. unsalted butter, room temperature (or app. 1/2 cup of light oil)
- 2 eggs, room temperature
- 1/2 cup sour cream (or plain yogurt)
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar (Martha recommends 1 cup, but I use less; and I sometimes use light or dark brown sugar)
- 1 1/2 cups all-purpose flour (I mix in some whole wheat flour, too)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- Heat oven to 350°F and grease a 9X5-inch loaf pan.
- With an electric mixer, cream the sugar and butter until light and fluffy. Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture. Blend well.
- Add the bananas, yogurt and vanilla to the mixer. Stir well.
- If using nuts, stir into batter and then pour into loaf pan.
- Bake in the oven until a tester inserted into the loaf comes out clean, about one hour. (I usually check at the 50-minute point.)
- Remove from the oven, allow to cool in the loaf pan for 10 to 15 minutes, then gently run a knife around the edge of the bread and turn it out of the pan. Finish cooling the bread on a cooling rack.