Such a great way to use a pile of over-ripe bananas. You don’t even need a mixer.


-4 TBSP Butter, melted, cooled to room temp

-3 ripe bananas

-1 egg, beaten

-2 heaping Tbsp 2% greek yogurt (nonfat is fine too)

-1/4 cup white sugar

-1/2 cup light brown sugar

-1 tbsp vanilla extract

-1 tsp cinnamon

-2 cups all purpose flour

-1 tsp baking soda

-1 tsp baking powder

-1/2 tsp salt

-Optional 1/3 cup chocolate chips

Heat the oven to 325 degrees F, and butter a 5-by-9-inch loaf pan. Peel the bananas and in a large mixing bowl, mash them with a fork. Stir in the sugars, yogurt and then the egg, mixing thoroughly. Stir in the butter (make sure it is cooled to room temp) add vanilla. Sift together the flour, baking soda, baking powder, cinnamon and salt. Fold the dry ingredients gently into the wet, mixing very gently just until you no longer see any streaks of raw flour. Add the optional chocolate chips or bake as is. (Do not over-mix, or the banana bread will be tough!)

Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.

Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving. The bread has a lovely, crisp crust when it’s fresh; if you wrap the leftovers tightly in foil and eat them the next day.


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