I love banana bread; I really do. What I hate are all the variations. I know, I’m saying that while simultaneously sharing yet another variation of banana bread. Here’s the bottom line on my banana bread confusion: I loathe banana bread with nuts. I know that typically banana bread is served with some type of almond or whatever, but I don’t find it appetizing. It’s not just banana bread that makes me feel that way. When I was little, my mom would occasionally make brownies—what kid doesn’t love brownies? Where she would go wrong was adding pecans in the brownies. It traumatized me. So I would passive-aggressively pick all the pecans out of each brownie. Yes, even as a young child, I had mastered the art of passive-aggressiveness.
- 2 cups flour
- 3/4 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe, dark brown bananas
- 1/4 cup yogurt
- 2 large eggs, lightly beaten
- 6 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup Nutella
I realize there are lots of folks who enjoy nuts in their desserts, but I am not one of those people. There’s no allergy; I simply don’t like them. I think it’s a texture thing. So today’s banana bread recipe is sans nuts. However, if you’d like to add some, I guess for a little crunch, you can add some almonds or pecans, if you must.
Here’s the other thing about banana bread: You need ripe bananas in order to make it. Of course, I didn’t have ripe bananas when I set out to make this bread, but I found a super-easy solution to getting bananas banana bread ready. All it entails is placing bananas in the oven and “baking” for 30–40 minutes. This hack has changed my kitchen life.
Heat your oven to 350 degrees.
Use cooking spray to prep your loaf pan, then line with parchment paper. Spray parchment paper with more cooking spray.
In a large bowl, combine flour, sugar, baking soda and salt. Set aside.
In a medium bowl, mash your ripened bananas, then add yogurt, eggs, butter and vanilla. Combine well.
Add the wet ingredients to the dry ingredients and stir until well-combined. Be careful not to overmix. It’s OK if the batter is thick and lumpy. If you decide to use nuts in your bread, add them in here.
In a microwave-safe bowl, heat the Nutella for 15 seconds, stir, then microwave another 15 seconds. Set aside.
Pour half the batter in the loaf pan, then spoon half the Nutella over the batter. Use a butter knife to swirl/marble the Nutella. Repeat with the other half of the bread batter and Nutella.
Bake 50–60 minutes. Insert a toothpick into the center of the bread and make sure it comes out clean (excluding any chocolaty Nutella). Allow the bread to cool a bit before cutting into it and devouring it.
I like to enjoy this bread warm with a cup of coffee.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.