There’s nothing like reaching for the remote only to find a cold, half-eaten banana smashed in between the couch cushions. OK?
This is my life. I have boys. They squirrel things. Any normal person would’ve been like (#$!@*%!!!) and for a brief moment, I went there. But at the same time I thought ‘Hmm, I haven’t made banana bread in a while…’
Welcome to my brain.
I have a penchant for baking things in a 9×5 loaf pan and I’m always looking for ways to use it.
Whether it’s this recipe or any another, all banana breads require the same thing: overripe bananas.
Overripe= good flavor, obviously. There’s no way around it.
You’ll get a delicious end product full of banana-y goodness. This one is particularly moist and fluffy.
As for the frosting, the Greek yogurt was not planned. It was one of those, I’m out of cream cheese quick throw in something else no one will notice kind of thing. There’s not a lot in there but it’s really good.
You could always make muffins too…
Whenever I like a recipe, I usually make it a million times. I go through these mini obsessions if you will. As I write this, I’m staring at a mountain of 9×5 loaves that need to go into the freezer. Who’s squirreling now?
*Have too many overripe bananas? Freeze them! Simply peel away the skin and wrap separately in plastic wrap. Freeze until ready to use. Make sure to thaw before using in this recipe. Frozen bananas are great for smoothies too.Print
- 3/4 c. all purpose flour
- 3/4 c. whole wheat flour*
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 1/3 c. mashed, overripe banana (2–3 bananas)
- 3/4 c. sugar
- 2 eggs
- 1 1/2 tsp. vanilla
- 1/3 c. oil
- 1 c. cream cheese, softened (regular or low fat)
- 1/2 c. greek yogurt (I used Fage 2 %)
- 1/2 c. powdered sugar
* If you do not have whole wheat flour, substitute with 3/4 c. of all purpose flour.
- Preheat your oven to 350 F. Lightly grease a 9×5 loaf pan and line with parchment paper (so that it sticks). Set aside.
- In a large bowl, whisk together all of the dry ingredients so that they are evenly incorporated.
- In another bowl, mash the bananas with a fork or potato masher until it looks like puree. You could also do this with an electric mixer.
- Add the sugar, eggs, and vanilla and mix well to combine. Slowly stream in the oil.
- Combine the dry and wet ingredients and stir gently until all of the liquid is absorbed. Do not over mix (the bread will be tough). Add the batter to the prepared loaf pan.
- Bake in the center of the oven for about 50-60 minutes. The bread is done when a toothpick comes out clean when inserted.
- Transfer to a cooling rack. Cool completely before frosting.
- To make the frosting, beat together the cream cheese and greek yogurt until smooth. Sift in the powdered sugar to avoid any lumps. Mix well to combine. Taste the frosting and add additional powdered sugar if you like it sweet.
* This recipe will also make about 12 muffins. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.