Ever get a song lyric in your head that just loops through on repeat, not allowing you the pleasure of completion? How about this one: A beautiful bunch a’ ripe baNANAs! Anyone? No?
A few months back, I bought a silicone mini-loaf pan, and it has seen much use. I always had trouble with large loaves - they never consistantly cooked all the way through, they were a pain to de-pan, and we always wasted the last heels after gorging ourselves on bread for days. The mini-loaf is ideal - split one now, and pop the remaining three in the freezer to be portioned out throughout the week. This recipe makes enough for four mini-loaves plus extra for muffins.
Carrie’s Day-O Banana Bread
1 cup all purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, at room temperature
2 large eggs
3 or 4 (a beautiful bunch) mashed ripe bananas
1/4 cup plain yogurt
3/4 teaspoon vanilla
1/2 cup flaked sweetened coconut (toasted coconut is good here too, if you’re so inclined)
1 Tbsp grated lime or lemon zest
Preheat oven to 350°, and grease your loaf pan/muffin tins. Cream the sugar and butter, then beat in the eggs one at a time. Add the bananas, yogurt and vanilla and stir to combine. Add the flours, soda and salt, then fold in the coconut and zest. Bake about an hour for a full loaf, 40 minutes for mini loaves or 25 minutes for muffins.
