Banana Bread

This banana bread recipe is my go to treat. It is super easy to assemble and my family devours it! My boys like it when I make it into muffins, which most of the time I do. But sometimes, it is easier to just pour the whole batter into one loaf pan and let is bake.

Some tips when baking it as a banana loaf is to check on it frequently. Sometimes I find the top and edges start to burn before the middle is cooked through. Once you have your desired browning on the top, place a piece of tin foil on top of the pan. That way, the loaf can still cook but the top won’t burn. Also, use a long toothpick or skewer to make sure the center is fully cooked. It can sometimes take over an hour depending on your oven.

I received this recipe from my friend, Tali. I love this recipe and have made a few substitutions and/or additions over the years. This is the ultimate banana bread/muffin recipe and truly worth gossiping about!

Banana Bread

Yeild: 1 loaf or 20 muffins

INGREDIENTS:
1/2 cup butter, softened or melted
2 eggs
1 cup sugar
1 tsp vanilla
2 large ripe bananas, mashed
1 tsp baking soda
3/4 cup plain Greek yogurt or sour cream
1 tsp baking powder
2 cups flour
3/4 cup chocolate chips (optional)

DIRECTIONS:
1. In a small bowl, dissolve baking soda into yogurt/sour cream and let it settle until it froths up.
2. Beat butter, sugar, eggs and vanilla in a large bowl with a hand mixer until combined.
3. Add in mashed bananas.
4. Add in yogurt, flour and baking powder. Beat until combined.
5. Stir in chocolate chips.
6. Bake in a 350 degree oven for 25-30min for muffins or 55-60 min for loaf.

Note:
* Alternatively, you can combine all ingredients in a food processor and then stir in chocolate chips.

**Walnuts would also be a great addition.