I was hesitant to post this recipe, because who really needs another recipe for plain old banana bread? It’s not vegan, not gluten free; there are no weird flours, flax eggs or additions of millet or amaranth for extra whole grain. Well, after my dad ate three large muffin versions of this recipe last night and then my mom begged me to share, I caved. What can it hurt? Take it or leave it, but this is our family’s favorite way to use nasty brown bananas.
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 2 cups mashed banana
- 1/3 cup greek yogurt or sour cream
- 3/4 cup raw turbinado sugar
- 1 heaping tbsp molasses
- 1/4 cup butter, 1/4 cup coconut oil (you can play with this ratio)
- 2 eggs
1. Preheat oven to 350 degrees. Mix together flour, soda, and salt. I like to use a whisk to make sure the soda and salt are well incorporated into the batter. Add pumpkin pie spice.
2. Blend together sugar, molasses, and butter/oil on high speed until it turns a lighter color and creamy in texture. Add mashed banana and yogurt and blend well. Add the eggs one at a time.
3. Pour the wet ingredients over the dry ingredients and mix just to incorporate. Pour into a prepared loaf pan or muffin tin.
4. Muffins bake for 20 minutes, a loaf takes 30 minutes to an hour, depending on size and the oven that you use.
5. Enjoy warm with a pat of butter on top or with almond butter and drizzle of honey for breakfast the next morning! We always make a small loaf and then a batch of muffins that we freeze. To defrost, take out of the freezer and allow to thaw for a good hour at room temperature.