If you’re like me and love buying bananas, but have a bad habit of leaving them until they get very ripe and mushy, then this recipe for you. In fact, banana bread is one of my favourite things to bake because it always tastes great, takes almost no prep work, and the variations on it are endless.
This time around, I decided to make my recipe a little healthier than usual by adding low-fat plain yogurt instead of sour cream, brown sugar instead of granulated sugar, and some rolled oats in with the flour.
I also had some leftover fresh cranberries (that didn’t make it into the cranberry sauce from Thanksgiving) that I threw in. The bitterness from the cranberries along with rich dark chocolate and nutty pecans made for a delicious loaf.
I find it’s best to try to be creative with your mix ins and try to use up what you already have. Plus, with this versatile recipe, it doesn’t matter what you choose to put into your banana bread because it really can’t go wrong.
Kitchen Sink Banana Bread
- 1 cup flour
- 1/2 cup rolled oats
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup butter, melted
- 1/2 cup plain low-fat yogurt
- 1 teaspoon vanilla
- A combination of whatever mix ins you like
- Preheat oven to 350 degrees
- In a bowl, mix together all the dry ingredients – flour, oats, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix together all the wet ingredients – bananas, eggs, butter, yogurt, and vanilla.
- Mix the wet and dry ingredients together
- Fold in cranberries and pecans
- Bake for an hour and 20 minutes or until a cake tester inserted in the comes out clean
Adapted from Martha Stewart