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I'm a baking fool these days! I have to wonder is this the "nesting" instinct, in preparation for baby, or the fact that the temps are cooler outside and it's time to bake? Either way it makes me really happy and content to bake and make my home smell divine.
Gripped by another Pinterest find, I whipped up this lovely banana bread this morning. What also inspired me were a bunch of browning bananas that we bought last week, which I had forgotten about, and wanted to use them up. Love how something I had on the back of my mind popped up in a "Pin" for me to take note of!
Here's how my bread turned out, wish you could smell this!
Recipe:
2 cups white whole wheat flour (or all-purpose flour)
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup light brown sugar
4 Tbsp (1/2 stick) unsalted butter, softened to room temperature
2 large eggs
1 and 1/2 cups mashed very ripe banana (about 3 bananas)
1/3 cup vanilla greek yogurt (I used Chobani Vanilla 0%)
1 tsp vanilla extract
Cinnamon Swirl
1/4 cup sugar
1 tsp cinnamon
Simple Glaze
1/2 cup powdered sugar, sifted
1 Tbsp heavy cream (or half-and-half or milk)
Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread.
1/2 tsp salt
1 tsp cinnamon
1/2 cup light brown sugar
4 Tbsp (1/2 stick) unsalted butter, softened to room temperature
2 large eggs
1 and 1/2 cups mashed very ripe banana (about 3 bananas)
1/3 cup vanilla greek yogurt (I used Chobani Vanilla 0%)
1 tsp vanilla extract
Cinnamon Swirl
1/4 cup sugar
1 tsp cinnamon
Simple Glaze
1/2 cup powdered sugar, sifted
1 Tbsp heavy cream (or half-and-half or milk)
Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread.
I followed everything to a "T" except I did not make the glaze, I felt it a little too indulgent. Also, the recipe calls for 1 1/2 cups of mashed bananas or 3 bananas. We had 5 bananas on the small side, and that amounted to 1 1/2 cups, so the number you have might vary. For the link to the recipe, click here.
Happy baking!
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