Fun fact- I’ve always loved fruit, but I used to hate bananas. But when I was in grad school the majority of my classes were at night. This meant I left the apartment at 4 and didn’t get home until 10:30 at night. My schedule was so wonky that I had a really hard time deciding when and what to eat. I couldn’t take anything that needed to be refrigerated or heated up- so that cut out most everything I would want for dinner. Instead I had to think of portable, easy to eat and filling snacks to tide me over until I got home. After a lot of trial and error, I ended up taking a banana pretty much every night. At first I still disliked them, then I tolerated them, and eventually I grew to actually like them. Now, I love them (especially in pancake, cake, or bread form) and we always have a ton in the house.
Unfortunately, the bananas in our house always manage to ripen faster than we can eat them. This means our freezer is pretty much always well stocked with frozen bananas, because you just never know when you’re going to wake up and crave some banana bread. I’ve tried a ton of banana bread recipes over the years, and I usually gravitate towards either a Cook’s Illustrated recipe that involves reducing excess banana liquid into a banana syrup, or one by Tyler Florence that I’ve been making forever. I woke up this morning wanting to try the recipe from Flour (because I’m clearly on a Flour cookbook kick these days), but sadly we didn’t have enough vegetable oil for the recipe. So instead I tried an easy recipe from Martha Stewart that used butter instead of oil and she did not disappoint. This was really simple to put together and has a really nice banana flavor. The bread is moist and flavorful, but doesn’t get that sticky top that many banana breads get. If you don’t have your own go-to recipe, try this one out, it’s easy and delicious!
Makes one loaf. Adapted from Martha Stewart’s Easy-to-Bake Banana Bread
- 8 tablespoons (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3 large bananas)
- 1/2 cup yogurt*
- 1 teaspoon vanilla
- Dash of cinnamon**
- Chocolate chips or chunks (if desired)***
Preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan.
In an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the eggs one at a time, and beat to incorporate.
Whisk together the flour, baking soda, salt, and cinnamon (if using). Add to the butter mixture, and mix until just combined. Add bananas, yogurt*, and vanilla; mix to combine. Stir in chocolate chips if desired***.
Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour to 1 hour and 10 minutes****. Let rest in pan for 15 minutes, then turn out onto a rack to cool.
*You can use yogurt or sour cream.
**This was not in the original recipe but I added a dash of cinnamon because I love it.
***Martha uses nuts, but I greatly prefer chocolate chunks.
****Martha says to cook for 1 hour and 10 minutes but mine was done at 1 hour. I would check your oven at about 55 minutes.