I really don’t like bananas. The smell, texture, flavor….blah! The only time I eat them is in my mom’s banana bread or on top of peanut butter toast (Crazy Richard’s natural peanut butter is the best). My mom always peels and freezes over-ripe bananas to save for banana bread. It is very rare for me to run into the over-ripe banana issue since they are almost never in my house. But we had leftovers from the beach weekend, so I had a freezer stash!
Banana Bread
Yield: 1 loaf
2 ripe bananas, peeled
3/4 cup brown sugar (packed)
1/2 cup butter (1 stick)
1 egg
1/4 cup greek yogurt, plain
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup chocolate chips
3/4 cup raisins
- Preheat oven to 350 degrees.
- Beat sugar and butter until light and fluffy.
- Add in egg, yogurt, vanilla, and bananas.
- Combine dry ingredients (flour, baking powder, baking soda, and cinnamon). Add slowly to banana mixture.
- Mix in chocolate chips and raisins.
- Pour into a prepared loaf pan (9x5x2 inches). Bake at 350 degrees for 70 minutes. Or until bread springs back when touched.
