This has been a while - but apparently I fixed a few of the glitches on my site (random fiddling did the trick!) and now since I am back from school, I can post a little more now. Off the hope I have to share with you this Banana Bread - and yes, I know, everyone has their perfect banana bread they are ferociously territorial over, but this one is a nice one to switch it up with. It is super moist and healthy too boot! (Not to mention incredibly simple and satisfying) The banana comes out full force, as any self-respecting banana bread should, and the yogurt gives it a nice moist crumb, which holds up beautifully to toasting in a panini (I can hear you traditionalists gasping now! But trust me, you won’t be disappointed!).
Try it - I dare you! Cut the banana bread strings, your grandmother’s mother’s mother won’t roll over in her grave - or haunt you in your sleep, you’re safe, it’s alright - why, because it’s delicious!
Also, for those of you really looking to push it in the was of modern banana bread, I’ve started to experiment with spelt flour to great success! I might try 1/2 cup of spelt to replace equal amounts of flour.
Yogurt Banana Bread
adapted from Christine Cushing Live
3 very ripe bananas, mashed (1 cup or so)
1/4 cup liquid honey
1 1/2 tsp vanilla
1/4 cup brown sugar
1 cup vanilla or plain yogurt (i used low-fat, but go ahead with the full on fat variety)
2 Tbsp canola oil
1 1/2 cup whole wheat flour (i ran out so I used all-purpose)
2 tsp baking soda
1/2 tsp salt
pinch of nutmeg
Preheat oven to 350F and line a loaf pan with parchment.
In a large bowl mix together mashed banana, honey, vanilla, brown sugar, yogurt and oil. I like chunks of banana in my bread - so I don’t mix too vigorously.
In another bowl sift together remaining dry ingredients. Make a well in the dry ingredients and pour banana yogurt mixture into the hole. Combine until just mixed through.
Pour batter into prepared loaf pan and bake for 40-50 minutes until golden brown and when a toothpick is inserted it comes out clean. Let cool - difficult, I understand - for 30 minutes before slicing. Or not waiting and eating the entire steaming hot loaf in one go - that is good too!
enjoy!!
