If you are like me and my husband, once those beautiful yummy bananas turn brown to the garbage they generally would go. However, in an effort to use everything we buy instead of just throwing it out, I have began freezing my bananas, skins removed of course, to add to smoothies. Since I have saved them for a while now, I have quite the stock in the freezer. So while I was canning I decided, why not go ahead and make a loaf of banana bread. I had already began a batch of roasted walnuts for some pesto I was making to freeze, so I added a few more to use in the bread. Holy YUM! Roasting nuts releases the oils and makes them even more flavorful, especially in recipes.
So, I share with you another recipe from my kitchen! Note, the original recipe called for butter and I omitted the butter from the recipe and replaced it with 1 cup of plain greek yogurt which made my bread even more moist and flavorful and healthy.
gingermantra’s Banana & Roasted Walnut Bread
- 2 cups flour (you can use your choice of wheat or white flour)
- 1 cup granulated sugar
- 2 tablespoons brown sugar
- 1 cup plain greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 large eggs
- 3 overripe bananas
- 1 cup fresh roasted walnuts
Preheat your oven to 300 degrees.
In a stand mixer, combine yogurt and sugars until smooth and blended. If using a hand mixer, use a large mixing bowl. Next add eggs and bananas. Finally, add remaining ingredients and mix until you have a batter consistency.
Pour into a greased loaf pan and bake for one hour. After an hour, check the center of your loaf and depending on how hot your oven gets you may need to return to the oven for a few more minutes. Test center of loaf with a toothpick, if toothpick comes out clean remove from oven and place on a cooling rack. After 5 minutes, turn loaf and remove from pan and return to cooling rack until completely cooled.
Slice and serve with breakfast, as a snack or dessert.