Wednesday, February 22, 2017

Banana Bread



  • ½ cup (1 stick) butter, softened
  • 1 & ¼ cups brown sugar, divided
  • 2 eggs
  • ⅓ cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
  • 2 cups mashed banana (about 3-4 small/medium bananas)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 box instant vanilla or banana pudding mix (just the dry mix)


How to Make It

  • Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
  • Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that's okay. Overmixing will lead to tough bread!
  • Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
  • Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  • Allow the bread to cool completely before cutting into slices
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