I swear I just bought those bananas a few days ago! Nevertheless, there on my counter were bananas that were so ripe they had fallen from the stand they perch on. Nothing left to do at this point, but make banana bread, my husband’s favorite.
Now to be honest, I have a recipe from The Betty Crocker Cookbook that I like to use. However, I have made some changes to adapt the recipe to our needs. The banana bread recipe is categorized as, “Heirloom Recipe and New Twist,” found on page 101.
BANANA BREAD (Lower Calorie)
1 1/4 cups sugar
1/2 cup butter, softened *** Instead of butter, I used 1/2 cup coconut oil
1 1/2 cups very ripe bananas *** I used 6 small to medium bananas
1/2 cup buttermilk *** I used 1/2 cup Greek Yogurt (plain)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
*** 1 teaspoon baking powder (gets fluffier and not so dense)
1 cup chopped nuts (if desired)
Heat your oven to 350 degrees F. Grease the bottom of your pans. I used glass baking dishes and a bread pan.
I beat the coconut oil, the sugar and the eggs first until they were fluffy. Then I added the bananas, Greek Yogurt, vanilla, salt, baking soda, and the baking powder. Lastly, I added the flour. I used my hand mixer and blended all the ingredients until it was nice and creamy.
I put the mixture evenly into the three pans. I forgot to add the nuts, so I improvised and added them to the tops of the banana bread mixture. It really turns out good like this although, it is a little harder to cut.
Baking time is always a challenge for me. I have a convection oven and with the three different sizes of pans I have to adjust and watch closely.
In the picture above, the small dish (back left) took about 20 minutes, the dish at the left front took 35 minutes, and the loaf pan on the right took the full 45 minutes. Test your banana breads as you go. It all depends on how hot your oven cooks.
Here they are! Beautiful fragrant banana breads. This recipe freezes well and I will wrap them in foil and then put them in a plastic freezer bag and store them. They can be frozen for quite a few months. This way, if you need a quick dessert, you can just pull a banana bread out, let it thaw, and enjoy the flavors of homemade banana bread!
P. S. My husband likes whipped cream on his… he says that is the secret.