Today was the most perfect rainy, autumn day ever. The streets were wet and every tree in my neighborhood changed colors. So pretty out. What better thing to do than bake? I got out my mom’s old KitchenAid stand mixer, turned on some Gilmore Girls and made use of our overripe bananas.
My favorite Banana Bread recipe comes from good ol’ Martha Stewart. I’ve adapted it ever so slightly to make it the tiniest bit better for you and added a bit of extra vanilla to suit my taste. It’s one of my favorite baking secrets. Martha’s recipe calls for sour cream but I like to use fat free greek yogurt because it’s healthier and has a ton of protein in it. I’ve also made this recipe with my old roommate who was gluten intolerant by substituting the regular flour for rice flour. It still turned out amazingly and so yummy. If you’re new to baking, try making some banana bread. It’s hard to mess up. Ingredients
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped nuts if you like them (I have picky eaters)
- Preheat your oven to 350 degrees. Grease a 9″x5″ loaf pan and set it aside.
- In an electric mixer cream together your butter and sugar until it is light and fluffy. Try to refrain from tasting. Add the eggs and mix until combined.
- In another bowl mix together the flour, baking soda and salt. Add it into the butter mixture until just combined. It will end up looking a bit sticky, like cookie batter. Don’t worry, you haven’t done anything wrong yet.
- Add mashed bananas, Greek yogurt and vanilla (I always alter the amount of vanilla called for by 1.5x. Truthfully I just over pour but it probably ends up being 1.5x. This is my little secret that I personally think makes everything I bake just that much better.
- Pour the batter into your greased pan.
- Bake just until set. Test by sticking a toothpick, skewer or fork comes out clean, about 1 hour. Cook longer, checking every few minutes so not to burn your bread if needed. Remove from the oven and let the bread set in the pan for as long as your can stand (10 minutes), then turn out on a rack to cool.
- Slice and enjoy!
I hope you love this recipe as much as I do.