I have this thing with bananas where they really need to have green on them for me to want to eat them. I’m always rushing to finish what I have on hand so they don’t get too mushy…yuck! So when I was away for the weekend and came back to highly speckled bananas, I knew that I only had one option…banana bread.
I’ve never made banana bread mainly because I know they need to be essentially black and that just grosses me out. š But I let those bananas continue to get darker, knowing that the darker they are, the better the banana bread. So when I decided it was time, I found a great, light recipe from Cooking Light (such a great go-to source for recipes) to try out.
The bread only calls for half a stick of butter, a little Greek yogurt (I used the fat-free kind) and a couple of eggs. What I really loved was that I had absolutely everything I needed already on hand, so no trip to the store for Kelli!
This recipe was super easy to make. All I really needed was a mixer, so I happily used my Kitchen Aid stand mixer. It also required a loaf pan. I opted for a glass one I had on hand, but I’m confident a metal one would work just as well. The hardest part of the process was waiting for the bread to cool before diving in, but I managed…this time.
You will definitely want this totally delicious banana bread recipe close at hand. Click here for the recipe, step by step instructions and nutritional information.
What I was cooking up a year ago: My New Favorite Soup…Chicken Tortilla Soup
Last year I found a fabulous chicken tortilla soup recipe that you must try immediately. Seriously, it was so amazing…I wouldn’t lead you astray, I promise. Bon Appetit!
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