Here’s a recipe that belongs in every cook’s repertoire, especially if the cook in question has kids! Banana bread is not only tasty, it provides protein and the right kind of carbs to boost energy. And it freezes well, too. This recipe uses healthy Greek yogurt instead of sour cream, and makes one regular or four mini loaves.
1/2 cup butter (1 stick) softened
1 1/4 cup sugar
1 teaspoon vanilla extract
1 cup banana pulp mashed (about 3 ripe bananas)
1/4 cup plain nonfat Greek yogurt
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl together using an electric mixer. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
In a separate bowl, mix flour, baking soda and salt to combine.
Gradually add flour to the wet ingredients and mix until just combined on low speed, then mix in nuts until well combined.
Pour batter evenly into one well-greased regular loaf pan or mini loaf pans. Bale for 30-35 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool before slicing and enjoying.