Lately I have not been in the mood to cook or bake. This is partly due to the kids being picky eaters and it normally feels like a waste of time and effort. Other times the kitchen is a mess and I despise cooking in a messy kitchen, those are nights when we smoothies for dinner.
Today while sorting through bananas, we keep frozen bananas on hand at all times for blending into shakes or for making banana ice cream, I noticed an overly ripe bundle covered in spots. Banana bread, perfect for sweet, moist banana bread.
I googled a recipe and used the first one I found with a 5-star rating. This recipe calls for sour cream but I used plain, full fat greek yogurt instead. The result is a soft but dense bread that you can cut with a butter knife, or in my case a pie server. However you choose to cut it I like mine with an absurd amount of grass fed butter followed by a carb-induced nap. Kidding about that last part. ;)
1/2 cp butter, melted
1 cp white sugar 2 eggs
1 tsp vanilla extract
1 1/2 cps all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 plain greek yogurt
2-3 medium bananas, mashed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 mins, or until a toothpick inserted into the center comes out clean.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.