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We had a sudden drop in temperature two days before weekend (it has since picked up) and we craved something delicious and warm. I had some overripe bananas, so naturally Banana Bread it is!
The idea for this delicious Banana Bread originally came from Orangette’s Glenn’s Banana Bread with Candied Ginger recipe, it is wonderfully simple to make. This time around I didn’t have candied ginger, so I added walnuts and tweaked the recipe a bit (I just realized that the recipe she has on her blog is different from the one she has in her book (A Homemade Life – indiebound) , so I’m doing the one from the book)
6 TBSP (or just a bit more than 1/3 of a cup) of butter (85 grams)
2 large or 3 medium eggs
1 1/2 c mashed banana
1/4 c plain whole milk yogurt (I used Greek yogurt)
1 tsp vanilla extract
2 cups (250 g) all purpose flour
2/3 c of sugar (could have used less)
1 tsp of baking powder
pinch of salt
chopped walnuts to taste
chocolate chips to taste
-Preheat oven to 350 F (176 C), grease a loaf pan (I use 9” and have some batter left over for a tiny one from kids’ baking set :))
-Melt butter and let it cool slightly
-Whisk together flour,sugar,baking powder,salt, chips and walnuts
-In a medium sized bowl beat eggs lightly, add banana,yogurt, butter and vanilla, mix well
-Gently add dry ingredients to wet ones. Pour mixture into the pan
-Bake 50 minutes to 1 hour until toothpick comes out clean. Now, in my oven the bread turns golden brown after about 30 minutes, so I just cover it with aluminium foil.
-Let cool and serve
It is absolutely delicious with candied ginger as well.