Whenever my husband sings praises over something I’ve cooked, I listen up. Because the singing and praising is. rare. Not that he’s not complimentary. He’s just…incredibly sincere. Never in my life have I known him to pay a false compliment. Anyway, the point is, I’m just saying that the man loves this banana bread. Really loves it. Smacks his lips loves it.
And I’m carbo loading this week, so all is RIGHT in the world!
Adapted from a recipe in The Athlete’s Palate, I tweaked it just a little more by reducing the sugar, swapping out sour cream for Greek yogurt, and swapping white flour for whole wheat white. Success!
I also happened to have tulips hanging around. And a few clementines. They asked if they could be food props. I didn’t bake the clementines in the bread. I was just feeling like the eternal winter needed some color.Moist, flavorful, and the smell that fills the house…
1 2/3 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cups white sugar
1/4 cup vegetable oil
3 1/2 very ripe bananas, mashed
1/4 cup unsweetened applesauce (I use the canned homemade)
2 tablespoons plain Greek yogurt
1 teaspoon vanilla
2/3 cups walnuts, chopped
Preheat the oven to 350. Spray 9×4″ loaf pan
Sift together the flour, baking soda, cinnamon, and salt, and set aside. Beat the sugar and eggs with a whisk until light and fluffy. Add oil, bananas, applesauce, Greek yogurt, and vanilla. Fold in the flour mixture and nuts. Pour into loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Adapted from Flour’s Famous Banana Bread, by Joanne Chang. Chang is a pastry chef in Boston and has run the Boston Marathon 15 times! I need to go see her.