In all honesty, bananas are my least favorite fruit. I buy them because I do like them in my morning smoothies and it they are great go to when you need an on-the-go breakfast. Because bananas are not my go to choice when picking through my fruit bowl there are always about two bananas that get too ripe to eat. Then, the guilt sets in that I am wasting food. So, to make the situation all better I make banana bread. And, I do love some freshly baked banana bread!
This recipe makes 1 loaf of bread and it takes about an hour and twenty minutes to make and bake.
- ½ cup of butter melted
- ¾ cup white sugar
- 2 eggs (lightly beaten in a separate bowl)
- 1 ½ teaspoon of vanilla extract
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ½ cup of plain Greek yogurt (or sour cream)
- ½ cup of chocolate chips (or more if you want)
- 2 extra ripe bananas smashed
- Preheat oven to 350 degrees Fahrenheit
- Grease a 9×5 inch loaf pan (I go old school and use butter and flour)
- In a large bowl you will stir together the sugar, melted butter, eggs and vanilla. Mix well.
- In another bowl mix the flour, baking soda and salt.
- In small increments add the dry ingredients to the wet ingredients.
- Stir until smooth.
- Fold in the bananas and Greek yogurt.
- Spread evenly into the loaf pan.
- Bake at 350 degrees F for 60 minutes
- Knife should come out clean when inserted (perhaps a bit gooey if you hit some chocolate chips)
*adapted from allrecipes.com