Banana Bread — Daughter Jean

Banana bread is a classic that is a favorite amongst many. I wanted to make sure I created a banana bread that would stand out in a sea of banana bread recipes that are in the atmosphere. I am unable to count how many times I made banana bread in order to get this recipe just right. However, it is here and absolutely amazing!

My goal was to create a banana bread with a lot of flavor that was rich, moist, and has a tender crumb. The flavor is unbeatable due to the combination of greek yogurt and brown sugar which gives it a richness that is unmatched. It also creates such a nice moist texture with a beautiful amount of banana flavor since it requires more than 1 cup of ripe, mashed banana. I hope you enjoy this banana bread as much as we do. Lets grab those old, ripe bananas and start baking!

Ingredients

All-Purpose flour
Baking Soda
Salt
Mashed Bananas - Be sure to use ripe bananas. They will produce the most amount of sweetness and flavor
Eggs
Dark Brown Sugar - My personal preference is dark brown sugar, however, light brown sugar will work as well.
Neutral Oil or Butter (vegan or dairy), melted
Greek Yogurt - Vegan or Dairy
Vanilla Extract
Cinnamon (optional)
Nutmeg (optional)
Walnuts (optional)
Raisins (optional)

Banana Bread

Yield: 1 9x5 loaf

2 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1 1/3 cup mashed bananas, about 4 ripe bananas

2 large eggs

1 1/4 cup (8-ozs) dark brown sugar

1/2 cup neutral oil or butter (vegan or dairy), melted

1/4 cup, 2-ozs greek yogurt (vegan or dairy)

1 tsp vanilla extract

optional : raw sugar - to sprinkle the top before baking

optional inclusions: 1/2 tsp cinnamon (optional), 1/4 tsp nutmeg (optional), 1/2 cup of walnuts (optional) &/or 1/2 raisins (optional)

Preheat oven to 350 degrees. Prepare a 9x5 loaf pan by coating it in oil to ensure it doesn’t stick. If desired, you can also line the pan with parchment paper.

In a large mixing bowl, add your mashed bananas, brown sugar, oil (or butter), eggs, greek yogurt (vegan or dairy, and vanilla. Whisk thoroughly to mix. Add the flour, baking soda, baking powder, and salt to your liquid mixture. Whisk just enough to ensure the dry ingredients have been hydrated. If desired, gently stir in any inclusions such as walnuts or raisins at this point.

Baked for 65 to 75 minutes for 9x5 loaf pan or 15 to 20 minutes for standard size muffins. All ovens are different. Therefore, check for doneness using a toothpick or fork. Enjoy!