Tuesday, August 24, 2010

Banana Bread

I know it's still hot. I know you don't want to crank up your oven, but this banana bread is worth it!

For years I loved my mom's banana bread. It was a staple in my house growing up and here too, every time we had bananas that started to get a little overripe.

Until my eldest daughter brought a brand new recipe into our family. After she made this the first time, we started picking up bananas on every shopping trip. Lucky for us, she enjoys making this recipe and we've been treated to banana bread just about every week for the past few months. If you know how hot it's been in Chicago, you know we must really love this bread to suffer through the added heat.

I learned something new from watching her prepare it. Maybe this is a secret you already knew, but it was an eye-opener for me. We used to wait for bananas to get extra brown before making our bread. Our daughter pops them in the oven and ripens them on the spot. I never knew you could do that!

This is the most delicious banana bread I've ever tasted. We don't add nuts because my daughter doesn't like them, but I think it would be a great way to make this your own. What makes this recipe unique too, I think, is the addition of yogurt. The added moisture makes this more cakelike... yum!



Preheat oven to 350 and put four bananas in right away. Let them brown as you gather your other ingredients and put them together. Turn the bananas over after about 5 minutes, then turn them again. Get them really, really brown and soft. Careful - they will be HOT.

Spray a loaf pan with Pam (or similar)

Now, while the bananas are baking, you'll need two bowls.

Bowl #1 - combine:
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt

Bowl #2 - combine:
6 Tbsp butter melted and cooled
2 large eggs
1/4 cup vanilla yogurt
1 tsp vanilla
4 ripened bananas from the oven. The insides will be almost liquid at this point.

Fold the banana mixture into the flour mixture but don't over mix. The combination will be thick and slightly chunky.

Bake for 55 minutes
Cool in pan for 10 minutes
Remove from pan and allow to cool for an hour.

Serve. It will still be a little warm... and so delicious. Try this one next time you have a few bananas to spare. You'll be glad you did!

Yum...now to go enjoy a slice myself...



  1. I love banana bread. I think I'll try this. It sounds wonderful.

  2. I love banana bread! I'll have to try this one. A wonderful variation is to add blueberries to the batter.


  3. Bananas in the oven! I had no idea that would ripen them, but it makes so much sense. Thanks for sharing this banana bread recipe...it's perfect for the start of school!

  4. Deanne - Thanks! I know you won't be disappointed!

    Deer 757 - what a great idea! We'll have to try that next time. Fabulous!

    E - I know! When she put them in the first time I had my doubts, but it really does make sense. And then the bananas are uniformly brown.

    Dave - isn't it though? The bread has such a wonderful consistency.

  5. I love Banana bread and glad to have a new variation of the recipe. I did not know you could put the bananas in the oven either. This is great news now we don't have to wait. Thank you for sharing it looks wonderful.

  6. MJ - Banana bread is such a comfort food, isn't it?

    Babs - I know! Isn't that a great hint? I really thought my daughter was nuts when she first placed them in the oven, but what a great idea.

  7. Vanilla yogurt -- genius! We love banana bread.
    This is a must bake!!!

  8. A good banana bread is a thing of beauty and this recipe is a real keeper. Brava to your daughter for making -- and to you for sharing. Love the vanilla yogurt addition, and the tip to soften/ripen those babies in the pre-heating oven is pure gold.

    Have a great day,

    ~ Cleo
    Coffeehouse Mystery.com
    Cleo Coyle on Twitter

  9. This looks absolutely delicious! A must try, for sure. I can't believe I never thought of sticking the bananas in the oven -- I always worry about them being in a hot car when I go shopping. You'd think I might have made the connection!

    ~ Krista

  10. Jenn and Cleo - yep, I think the yogurt makes a *huge* difference and those oven-baked bananas are my favorite part. Plus they smell great!

  11. LOL Krista! I hear you about the hot car. Now if I have bananas sitting in there with me I'll just dream of my future banana bread. I never would have thought of it myself either though. Too fun.

  12. This recipe rocks! Thank you!

  13. I love banana bread and make one gluten-free, but I've never baked the bananas first. Interesting! Nothing like the smell of baked goods! Thanks for stimulating my senses!


  14. I think so too, Mickie!

    Avery - I *know* you'll figure out a way to adjust this one. Yogurt's safe for you too, right?

  15. What a great hint! I've got scores of banana bread recipes, but have never seen this done. Do you let them cool before mixing with yogurt, eggs, butter?

    I was wondering about using flavored yogurts. Deer757 mentioned adding blueberries and I wondered if blueberry yogurt in the mix would make the blueberry flavor more intense.

  16. Harbinger - great question. She doesn't usually let the bananas cool, just adds them right in.
    But your question about flavored yogurts is particularly interesting because we were out of vanilla once and used peach as a substitute. There was a subtle difference, but it was just as delicious. Blueberry yogurt plus blueberries could make a great variation!

  17. Mr. Nanc LOVES banana bread and I don't make it nearly enough. I will add bananas to the grocery list an try this tomorrow. I am especially intrigued by the yogurt as well as using different flavors...hmmmmmm...I'll keep everyome here posted on my experiments ;-)
    Thanks for a lovely recipe, a great new idea (browning the nanners) and of course the books!!!
    Just picked up both at the library today!

  18. I'll be interested to hear about all your experiments, Nanc! Definitely keep us posted!

  19. Baking the bananas! Wow, that's a fab idea. Never heard of that before. :) I do use yogurt in my banana bread (and other quick breads) too. But sometimes I use fat-free Breakstone's sour cream (or any sour cream) -- a great substitute if you don't have yogurt at hand.