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
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).
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.
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.
When the timer is up, remove from the oven and let it cool before cutting. That’s it! Perfectly crusted, perfectly moist banana bread.
Cut yourself two slices because you will not be able to stop at just one. Trust me.