Week 13 of the baking challenge was tea party themed, so I decided to make a banana bread loaf. I’m not a big tea drinker, but thought this would pair deliciously, and I had extra bananas hanging around. I used a Greek yogurt, which made this loaf of banana bread super moist. I have modified my grandma’s recipe, and came up with the following recipe.
- 4 oz (1/2 cup) unsalted butter, melted
- 7 oz (1 cup) granulated sugar
- 2 eggs, room temperature
- 1 tsp (5g) vanilla extract
- 6.38 oz (1 1/2 cup) of all purpose flour
- 1 tsp baking soda
- .5 tsp table salt
- 4 oz (1/2 cup) Greek yogurt, I used honey vanilla flavor
- 4 oz (heaping 1/2 cup) semi-sweet chocolate chips or chopped nuts walnuts (optional), I used both
- 3 overripe bananas, mashed
- Preheat oven to 350°F and prepare loaf pan by greasing it. I use magic pan release and it’s amazing.
- Whisk together sugar and melted butter until combined.
- Add in the eggs and vanilla extract and continue to whisk together with the butter and sugar mixture.
- In a separate bowl, whisk together the flour, salt and baking soda, and then add to the bowl with sugar mixture and combine, making sure not to overmix.
- Once combined, use a rubber spatula to fold in the yogurt, mashed bananas, and chocolate chips and/or nuts.
- Pour mixture into the prepared loaf pan, making sure to even out the top.
- Bake on the middle rack 55-60 minutes or until toothpick inserted into the center comes out clean. Let cool for 10-15 minutes in pan before removing from pan onto a wire rack to cool completely.