Banana Bread

I don’t know where the bug came from. The little bug in my ear that told me I needed banana bread. But it came and whispered its message and suddenly I knew that banana bread was the only thing I needed in my life.

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The worst thing about banana bread is that you have to wait for the bananas to be perfectly ripe with just enough brown spots. At least it’s the worst for me because, somehow, Ben is an expert banana picker. He chooses just the right bushel (is that what it’s called even when there’s only like 5?), so that we eat them all before they pass that threshold of being too ripe.

A serious conundrum for a pregnant lady.

But where there’s a will there’s a way an I ended up just snagging the last banana (and a half) and making due. And the bread that resulted was so delicious and moist and flavorful that I had to make some more just a couple days later.

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And then more a few days after that. Which means that Ben was staving off his banana cravings purposely so that he could get more banana bread. That seemed like a pretty good sign to me.

The recipe is very easy and fairly versatile (I’m sure throwing walnuts or chocolate chips in would kick this up to a whole new level!). It’s been a great go-to for banana bread. It slices beautifully and tastes incredible.

Banana Bread {Whole Grain, Naturally Sweetened}

1/2 cup butter, melted
3/4 cup coconut sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups white whole wheat or spelt flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or yogurt
2-3 bananas, mashed

Preheat oven to 350. Stir together butter and sugar. Add eggs and vanilla. In a separate bowl, mix together flour, baking soda and salt. Add dry ingredients to wet ingredients and stir until everything is mixed. Fold in sour cream and mashed bananas. Pour mixture into a greased 9×5 inch loaf pan. Bake at 350 for 40-50 minutes or until an inserted fork or toothpick comes out clean. Let bread rest in pan for a couple of minutes and then invert onto cooling sheet to cool completely.

Notes
*I’ve used differing amounts of bananas in this recipe (anywhere from 1 and 1/2 to 4), depending on how many older bananas I have on hand. I think all the batches have turned out really good. Obviously with more bananas, you’ll get a stronger banana flavor (yum). But remember that if you use more bananas, you’ll have more batter and your bread will likely have to bake longer than the recommended time above (when I used 4 bananas, the bread baked for just about 1 hour).
*I use sour cream or yogurt depending on what I have. I don’t always have plain yogurt on hand, but I almost always have a neutral flavor like vanilla or honey. If that’s what I’ve got, I use it and I’ve found it doesn’t have a huge impact on the flavor of the bread. It might even make in yummier.
*You can totally just use white sugar and all purpose flour if that’s how you roll. You’ll still get some kick A banana bread.

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One thought on “Banana Bread

  1. I literally have 3 perfectly browned bananas sitting on my counter, just begging to be used for bread. I, most unfortunately, have zero eggs. booooo!

    Like

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