• Click to Visit the Tanka Tuesday Poetry Book Store

  • Click for your FREE Poetry Form Cheatsheet

Banana Bread Extravaganza!

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.

2014-07-07 11.32.29The first thing I did was assemble all of the ingredients.  Everyone has made a version of banana bread so I will share the Betty Crocker recipe here with my changes in italics.

BANANA BREAD (Lower Calorie)

1 1/4 cups sugar

1/2 cup butter, softened *** Instead of butter, I used 1/2 cup coconut oil

2 eggs

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.

2014-07-07 11.52.52

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.

2014-07-07 12.57.20

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.

About Colleen M. Chesebro

Colleen M. Chesebro is an American Novelist & Poet who loves writing paranormal fantasy and magical realism, cross-genre fiction, syllabic poetry, and creative nonfiction. She loves all things magical which may mean that she could be experiencing her second childhood—or not. That part of her life hasn’t been fully decided yet. A few years ago, a mystical experience led her to renew her passion for writing and storytelling. These days she resides in the fantasy realm of the Faery Writer where she writes the magical poetry and stories that the fairy nymphs whisper to her in her dreams. Colleen won the “Little and Laugh” Flash Fiction Contest sponsored by the Carrot Ranch Literary Community on November 2017, and in 2018, she won first place for the “Twisted Travel” category. Colleen lives in Arizona with her husband. When she is not writing, Colleen enjoys spending time with her husband. She also loves gardening, reading, and crocheting old-fashioned doilies into works of art. Learn more about Colleen on colleenchesebro.com.
Bookmark the permalink.

4 Comments

  1. Nice!, I made a similar recipe yesterday (banana cake) though I subbed some of the butter for peanut butter to add a different flavor profile. I do love using Greek yogurt in place of things like buttermilk though, easy way to cut the fat and add protein, glad I’m not the only one doing that. Do you ever put your banana bread in the freezer for awhile right after baking to keep it moist?

    • Yes I do. I struggled with getting it moist to begin with. I finally figured that I needed more bananas. Now I always add more. Thanks for asking. I would like your banana cake 🙂

  2. Those look mouth-wateringly good!
    I love how you’ve swapped out some of the ingredients for slightly healthier alternatives too!!!

    I hope you continue to share your wonderful recipes with us 🙂

    • Thank you Naziyah for your kind comments. I figure everyone has their own banana bread recipe but maybe mine with brighten someone’s day. I fight the war against FAT so healthy is my main objective. Thanks again.

Thanks for sharing your thoughts.

This site uses Akismet to reduce spam. Learn how your comment data is processed.