Most days, the Taits begin our mornings with a high-protein breakfast of veggie and egg scramble with a side of fresh fruit (and coffee, obviously). Every so often, especially on the weekends, we like to start with something warm and scrumptious. This week, it was banana bread. I love to bake and we had some extra-ripe bananas hanging out in the house that needed using up before the fruit flies came a-knocking. I was so happy with the result and I hope you are, too!
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup sugar and a teaspoon or so extra for topping
- ½ cup melted coconut oil
- ¼ cup whole milk Greek yogurt
- 1 teaspoon vanilla extract
- 3 very ripe bananas
- ½ cup chopped walnuts plus extra for topping
- Preheat oven to 325° F
- Combine egg, sugar, oil, yogurt, and vanilla in a large mixing bowl
- In a separate mixing bowl, mix together dry ingredients and slowly add to the wet ingredients
- Peel and incorporate the bananas—you can mash them first and then add them to the bowl, but I mashed them directly into the batter using a fork
- Stir in chopped walnuts (a must for me, but this can easily be skipped if you don’t want nuts)
- Pour batter into a bread pan and top with additional walnuts and a sprinkle of sugar
- Bake until a toothpick comes out clean, roughly an hour. I began checking mine every 5 minutes starting at 50 min.
That’s it! Easy peasy. I liked to serve my banana bread warm with some softened, salted butter Give it a try and let us know what you think!
Recipe adapted from: My Frugal Adventures
Jenna is a writer, educator, wife, and mama living in Colorado with her husband and two children. She founded American Ingenue as a personal blog in 2008 after losing her mother to breast cancer, using the forum as a reminder to live life to the fullest. Jenna loves cooking, dreaming, and adventuring with her family. She has been inspired to share her experiences with others as she navigates this crazy life and strives to have "it all."