Put your overripe bananas to good use and make a loaf of banana bread. We love this bread’s moist texture and simple flavor. Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, greek yogurt, or peanut and top with mixed nuts, if desired. You can even customize your bread with a crunchy streusal topping that the kids will love.
- Yield 1 loaf, 14 servings (serving size: 1 slice)
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture, beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, remove from pan. Cool completely on wire rack.
- Kid-Friendly Upgrades:
- Upgrade 1
Marble it. Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.
- Upgrade 2
Berry it. Fold 1 cup fresh blueberries into batter. Bake as directed.
- Upgrade 3
French-toast it. Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.
- Upgrade 4
Chocolate-chip it. Fold 1 cup dark chocolate chips into batter. Bake as directed.
- Upgrade 5
Streusel it. Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among paper-lined muffin cups. Top with streusel. Bake at 350°F until done, about 25 minutes.