I think banana bread might be a defining part of my childhood cooking experience. My mother cooked eight loaves at a time and froze it for all occasions. It was a birthday cake when I was a toddler (Yes, I’m still mad. No, I don’t remember the incident), household snack food and followed us around in recycled Oroweat bread bags to parks and road trips. Did you catch that we ate a lot of banana bread? I think my mom was just trying to feed us. She didn’t know that she was shaping a passionate young baker for a lifetime of cooking.
The banana bread was made in her giant metal mixing bowl which was also used for a toddler bath tub and a sled. When it came time to mix it all together, every child in the house was invited to roll up their sleeves and stir with their hands. My mom had no idea that I am tactile and kinesthetic learner- the hands on cooking she encouraged me to do when I was little has shaped the way I bake and cook for the past 20 years.
I imagine it has been almost 20 years since my mom baked her banana bread. When I moved out I took her handwritten index card for 8 loaves with me. I never make her recipe – it’s too healthy – but the card is precious to me. My recipe is for an intense, buttery, moist loaf with a crunchy topping. I hope you enjoy this wonderful treat!
This recipe is participating in Weekend Potluck.
- 2 cup flour
- ¾ cup packed brown sugar
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 10 Tbsp. soft butter (plus additional to geese pan)
- 1 cup mashed ripe bananas (2 large bananas)
- ½ cup nonfat Greek honey yogurt
- 2 large eggs
- 1 Tbsp vanilla
- 2 Tbsp butter
- ¼ cup of brown sugar
- 3 Tbsp flour
- Preheat the oven to 350. Use butter to generously grease a large, glass loaf pan (9¼ x 5¼).
- In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder and salt.
- Puree the butter, bananas, Greek yogurt, eggs and vanilla in a food processor until smooth.
- Use a rubber spatula to scrap the contents of the food processor into the flour mixture. Continue to use the rubber spatula to gently fold the wet ingredients into the dry, making sure to scrape the sides and bottom of the bowl.
- Scrape the batter into the greased loaf pan.
- To make the crumb topping, use a fork to combine the butter, brown sugar and flour in a medium bowl. Stir in butter until mixture looks crumbly. Scatter over the bread batter.
- Bake in preheated oven until the top is a nice golden brown and a cake tester or toothpick comes back with moist crumbs but no wet batter, about 50-60 minutes.
- Remove from oven and cool about 10 minutes. Take bread out of pan and cool on a wire rack until bread reaches room temperature and can be wrapped.
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