A Better Banana Bread

Whenever my husband sings praises over something I’ve cooked, I listen up. 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.

Also I’m carbo loading this week, so all is RIGHT in the world!

This banana bread is good tasty and good for you.

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.

Moist, flavorful, and the smell that fills the house.

So here you go, my most favorite slice of banana yum yum…

Banana Bread

Ingredients:

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

2 eggs

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

Instructions:

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. 

Have a Most Wonderful Easter!