I went through a year or two where I made banana bread every other week.
I’m not sure how I got out of that habit, but I realized the other day that I had not made banana bread in months. Months! How scandalous!
This recipe has gone through lots of different twists and turns. It started as a recipe straight out of a kid’s cookbook. Let me tell you, the amount of sugar and oil was frightening. Then, about two years ago, a friend told me about using applesauce in place of oil in brownies. If it works for brownies, why not banana bread?
Well, I tried that for awhile, but I just couldn’t get the texture quite right. It was a little tough, and was slightly acidic flavoured. I did not mind, but I was not enthusiastic about serving it to other people used to a super moist, super sweet, crumbly banana bread.
Here is the best recipe, to date.
3 1/2 ripe bananas, mashed
1/2 c sugar
3/4 c nonfat, plain yogurt
2 tsp vanilla extract
2 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 c walnuts, chopped
Heat oven to 325oF. Combine the bananas, sugar, yogurt, eggs, and vanilla in a large bowl and stir to combine. In a smaller bowl, sift together the flour, baking soda, baking powder, salt, and chopped walnuts. Fold dry ingredients into the wet ingredients. Pour into a greased 9″x9″ pan, and bake for 55-60 minutes, or until a toothpick inserted in the center of the pan comes out cleanly. Enjoy!