Banana Bread
Banana Bread
I scored a nice Griswold cast iron loaf pan recently, and I couldn't wait to get home and try it out with my banana bread recipe. My mom used to make banana bread all the time when I was a kid. Sometimes I jazz up her recipe for my kids by adding chocolate chips or pecans. Usually I just make the plain banana bread and bake it with pecans on top.
Servings
12
Prep time
1 hr 15 min
Ingredients
- 2 cups mashed bananas (about 4 large, very ripe bananas)
- ½ cup (4 oz.) unsalted butter, softened
- 1 teaspoon baking soda
- 1 pinch salt
- ¼ teaspoon cloves
- 1 teaspoon banana extract
- ¾ cup of dark brown sugar
- 2 large eggs
- ⅓ cup Greek vanilla yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup semi-sweet chocolate chips or chopped pecans (optional)
Preparation
Preheat the oven to 350°F, and grease a 5” x 9” loaf pan.
In a large mixing bowl, blend the ripe bananas with a hand mixer until completely smooth. Add in the softened butter, egg, yogurt, and vanilla and banana extracts. Mix again until smooth.
In a separate, medium-sized mixing bowl, sift together the dry ingredients: flour, brown sugar, salt, baking soda and cloves.
Using a spatula, fold the dry ingredients into the banana mixture just until combined (don’t overmix). If desired, fold in the chocolate chips or pecans. Pour the batter into your prepared loaf pan. For fun, sprinkle some chocolate chips or pecans on top if you choose to use them.
Bake for 60-65 minutes, or until a knife inserted into the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Source:
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