DK’s Banana Bread

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muy delicioso

You don’t need to kneed it, you don’t need to find a warm dark place to let it rise, and you don’t need years of practice just to make a decent loaf.  You could spend over three hours making plain ol’ bread.  But with this recipe, I guarantee you will be eating a delicious slice of perfect banana bread in less than an hour and a half, even if this is your first attempt. After months of looking up different recipes, I came up with this wholesome alternative.  It uses half the sugar as most other recipes, and adds a couple other happy ingredients to the mix.

Ingredients: (makes one loaf)

  • 4 ripe bananas (or subs. 1 or 2 fresh bananas)
  • 1/3 cup butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt (you do not need extra salt if the butter is salted)
  • 1.5 cups whole wheat flour
  • 1/2 cup old fashion oatmeal
  • Plain yogurt (whole milk)
  • Optional: chia seeds, hemp hearts, or steel cut oatmeal, for texture

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Directions: (15 minutes prep + 1hr baking time)

Preheat the oven to 350°F.

In a large bowl, mix the soft butter, sugar and egg until smooth with a rubber spatula.  Mix in the vanilla, baking soda, and salt (if needed).

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Add the bananas, oatmeal, and one cup of the flour.  Mix very gently and only until the flour is incorporated, leaving the bananas chunky.  Do not over mix.

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Finally, add about three spoonfuls of yogurt and the rest of the flour, then gently mix just until everything is incorporated.  Sprinkle in chia seeds as desired.

Pour the mix into a greased pyrex bread pan (use butter to grease it), place in the middle of the oven, and set the timer for exactly 1 hour.

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When the timer is up, remove from the oven and let it cool before cutting.  That’s it! Perfectly crusted, perfectly moist banana bread.

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Cut yourself two slices because you will not be able to stop at just one.  Trust me.

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