Banana bread brings back (check out that alliteration!) a lot of memories from the year I spent in Dallas (2014-15). I was studying and we made a ton of banana bread. We were all students living on pretty limited budgets so we didn’t always have all the necessary ingredients. I’m pretty sure we’ve made banana bread without flour, without eggs, without oil. If we didn’t have all of the ingredients we just looked for a recipe that didn’t need that ingredient. Good times!
Over the past two years though, I have been making the same recipe consistently and it never fails. I’ve given it to friends, neighbors, my husband’s coworkers and everybody loves it! Always moist and sweet but not too sweet. My favorite part about it is that it’s rich in nutrients including eggs, whole grain flour, Greek yogurt and of course the bananas.
Ok, enough talking! Here it is – this makes a smaller loaf (I only bought a loaf pan a few months ago so I’ve always made it in whatever baking dish I had).
- 1 egg
- 1/4 light brown sugar
- 2 tablespoons granulated sugar
- 1/4 cup oil (I always use canola)
- 1/4 cup Greek yogurt (may substitute with sour cream)
- 1 teaspoon vanilla extract or a few squirts of lemon juice (I prefer the lemon juice myself)
- 2 large RIPE bananas, mashed (they don’t have to be completely black but definitely at least 50/50)
- 1/2 cup whole grain flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- dash of salt (optional)
- 1/4 cup chocolate chips (this is a fairly generous amount of chips in the bread, may decrease)
- Preheat oven to 350F and spray baking pan with non stick spray
- In a bowl (or if your baking pan is bowl shaped in that – shhh don’t tell anyone) mix together egg, sugars, oil, Greek yogurt, vanilla extract/lemon juice
- Stir in the bananas
- Add the flours, baking powder, and salt and mix in gently until just combined
- Mix in chocolate chips
- Pour into baking pan (if you aren’t already preparing the batter in it)
- Place in oven and bake for around 45 minutes – until a toothpick or fork comes out clean.
PS. I’ve adapted this recipe from the very talented Averie Cooks.
PPS. You might be able to decrease the sugar even more, especially with the chocolate chips going in but I haven’t tried it yet.