Banana Bread

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1 Min
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November 22, 2019

I love baking. And when it starts to get chilly and the leaves start to change color, I want my house to smell like sugar and spice and everything else cozy and nice. This banana bread actually had its start because my banana-loving 4-year-old decided she didn’t like bananas this week, so I had some leftover bananas that needed to be used asap – and isn’t that how most people decide to bake banana bread? With this bread the yogurt helps to keep it moist, the spices make my house smell delicious, and the bananas get used. Winning!

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Details

Cook Time: 55 min
Cuisine: Banana Bread
Servings: 4-6

Ingredients

½ cup butter, melted
1 cup sugar
2 eggs
¼ tsp vanilla
½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp pie spice
½ cup greek yogurt
½ cup chopped walnuts
2 bananas

Preparation

1
Preheat oven to 350 degrees.
2
Grease a 9x5 inch loaf pan.
3
In a mixing bowl, cream the butter and sugar.
4
Add the eggs and vanilla, mix well.
5
In a separate bowl, mix the flour, baking soda, pie spice and salt.
6
Stir dry ingredients into the butter and sugar.
7
Mix in the bananas until smooth.
8
Gently fold in the walnuts and greek yogurt.
9
Pour into a loaf pan (make sure it is spread evenly).
10
Bake at 350 degrees for 55 minutes.
11
Cool bread in the pan for 5-10 minutes before removing from pan.
12
Let cool on wire rack before slicing.

Morgan

I grew up in the mid-west with my 3 sisters. For much of my childhood I lived on a farm raising goats and chickens, and helping tend to a huge garden that was a primary source of food for our vegetarian family. From the beginning I grew up with homemade bread, home-canned veggies, fruits and jams, and when I wanted a snack was told to “go find something from the garden”. By age 4, I would wake up on Saturday mornings and make pancakes from scratch (don’t worry, I wasn’t allowed to cook them yet), and by age 9 was in charge of making dinner 2-3 times a week for our family of 6. I learned fractions and other math elements from cooking, and the love for real food has never left me. Now living in Pittsburgh, married with a 4-year old daughter, cooking has become a source of serenity and calm for me at the end of a work-day. While I may not always have the time to devote to a dinner the way I used to (gone are the days of spending 2 hours on a meal for 2), I focus on coming up with easy vegetarian meals using real foods to feed my family of 3.