Nothing like having a new oven to try out to get back into the baking game.
I revisited an old favorite, but made some tweaks to the recipe based on what I had on hand and what sounded good. No fresh berries just yet, so I went with a simple banana bread that came together in a snap.
The longest part of making banana bread is waiting for it to bake! About one hour to let the scent of the bread waft through the house and you'll have everyone finding their way into your kitchen to see when they can have a nibble.
The edges get crisp and the inside of the bread is dense and moist with the bananas mixed in... you will look forward to enjoying a slice every time you walk in your kitchen!
Here's my updated recipe:
Fresh Banana Bread
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed over-ripe bananas (about 2-3)
- 1/3 cup reduced fat Greek yogurt
- 1 teaspoon vanilla bean paste
- cooking spray
- Spray a 9 inch loaf pan with cooking spray; set aside.
- Preheat oven to 350 degrees.
- Combine flour, baking soda and salt in a bowl and set aside.
- In the bowl of a stand mixer, combine the sugar and butter; next add eggs and mix until combined.
- Add the mashed bananas, Greek yogurt and vanilla bean paste and mix until fully incorporated.
- Add the flour mixture and allow to mix until just moistened; pour into prepared loaf pan.
- Bake for about 1 hour, or until a toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack for about 10-15 minutes, then remove and allow to cool completely before slicing and serving.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.