Monthly Archives: July 2013

Mom’s Banana Bread

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 ┬áissue since they are almost never in my house. But we had leftovers from the beach weekend, so I had a freezer stash!

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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

  1. Preheat oven to 350 degrees.
  2. Beat sugar and butter until light and fluffy.
  3. Add in egg, yogurt, vanilla, and bananas.
  4. Combine dry ingredients (flour, baking powder, baking soda, and cinnamon). Add slowly to banana mixture.
  5. Mix in chocolate chips and raisins.
  6. Pour into a prepared loaf pan (9x5x2 inches). Bake at 350 degrees for 70 minutes. Or until bread springs back when touched.

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