Nana Bread

We eat a ton of bananas in our household. I use one or two every morning in the smoothies I make for Evie and myself, and my husband always grabs one for a snack whenever he leaves the house. So, it isn’t very often that I have overripe bananas that are perfect for homemade banana bread. Finally, today we had three perfectly brown and mushy bananas!

This is a riff on my mom’s supremely delicious banana bread recipe. She used to make it for us as an after school snack and we loved it! When I went away to college she would send a few loaves to my dorm, and my friends and I would devour them in an afternoon. Now that its just me, my husband and our 16 month old daughter we have no business eating two loaves on our own. The solution? Lighten up the classic recipe by removing all butter and mixing in some whole wheat flour. Now I won’t feel so bad eating more than I probably should!

My Banana Bread Recipe

1 cup sugar
3 ripe (aka brown) bananas, mashed
1 cup yogurt, preferably homemade and preferably not the non-fat kind
1/4 cup milk
1 teaspoon vanilla
2 eggs
1 cup unbleached flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 firm banana, chopped
some of your favorite mix-ins – chocolate chips, nuts, coconut, flaxseeds, dates, chopped apples, etc

Preheat oven to 350 degrees.

Blend first six ingredients well. Add in 1 cup of unbleached flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Mix. Stir in 1 cup whole wheat flour and remaining 1/2 teaspoon baking soda and 1/4 teaspoon salt. Mix in chopped banana and anything else you want to toss in.

Pour into two greased loaf pans and bake for 50-55 minutes. Let cool in pans on wire rack. Remove and slice and YUM!

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2 Comments for this entry

  1. The Cooking Diva says:

    oooh la la me likey a lot!! I'm gonna try this one! Thanks girl!

  2. Andrew S Wienick says:

    Is it made with real Nanas?


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