I've got a secret... two actually that make my banana bread (but I prefer muffins) better than most.
Add butter last and allow chunks (about half the size of a dime) in the batter. This leaves the bread light and airy as the butter melts.
I also use Greek Yogurt. Stays moist, tender and delicious with a little tang to taste.
I also have a heart shaped muffin pan, making these perfect for a Sunday morning breakfast, get up with the chickens, make these fresh, plan for them to come out of the oven in time for the CBS Sunday Morning show (the best of the weekend "news" infotainment shows).
Grab a tray, some coffee, Sunday paper, the TV show in the background and snuggle back in bed for one of my very favorite breakfasts!
So, here's what I do...
2-1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp Vanilla
3 large eggs
3 mashed ripe bananas (just a bit less than a packed cup and a half)
1/2 cup Greek Yogurt
3/4 cup chopped walnuts
- Pre heat oven to 350 degrees
- In a stand mixer, add Bananas, Greek Yogurt and start the mixer.
- Add sugars, salt, baking powder, baking soda, Vanilla and eggs
- Add flour 1/2 cup at a time
- Add Walnuts if you like (I do)
- Last step, add butter in chunks. DO NOT OVER MIX, chunks should be a little visible in the batter
- Pour into molds. I make mine a little thin, so I only put 2 TBS of batter in the bottom of each mold.
- Bake for 30 minutes or until the internal temperature reaches 185 degrees.
Serve with coffee and the morning paper and indulge in a pad of butter if you like!