Want to know a secret? I never follow recipes. As long as I can remember, I have been making on the fly adjustments to baking recipes to make them less of a dessert and more of a snack. Why you ask? As a girl who is perpetually hungry (and hangry), a dessert-type bread or muffin is going to keep me full, functioning and pleasant for all of 20 minutes. Making it more substantial allows it to act as an actual snack that keeps me going for hours. So needless to say, this is not your mom’s banana bread recipe.
Hot tip: A slice of this bread toasts up BEAUTIFULLY in the toaster or on broil in the oven.
The key substitutions/differences that I make are: 1) no added sugar, the bananas are already sweet 2) adding oats instead of all flour adds fibre and substance 3) Greek yogurt for added moisture and protein.
These changes make a huge difference in how I feel after eating a slice. I must say, for being a “healthy-ish” version, my husband couldn’t tell the difference. It’s that delicious.
4-5 ripe bananas/frozen when very ripe defrosted (depending on size)
1/4 cup melted butter
1/4 cup olive oil
1/3 cup plain greek yogurt/ or plain regular yogurt
2 large eggs
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 heaping cup of oats (I prefer large flake but you could use minute oats)
1 cup flour
2 tsp baking soda
1/4 tsp salt
Optional mix ins: chocolate chips or nuts (we’re allergic but have at ‘er)
Mash bananas. Add eggs and stir until combined. Add butter, olive oil, greek yogurt, vanilla extract and cinnamon. Stir until well combined. Add oats and let them sit in the wet mixture for a few minutes to hydrate. Then add flour, salt and baking soda. Stir until combined. Add any mix ins of your choosing and stir to combine. For the crispiest edges, use a small knob of butter to coat a non-stick backing pan (9x5in). Pour batter into greased pan. Bake at 350 for about 60-65 minutes or until done.
Let me know what you think! Do you have a favourite baking recipe? Are you a recipe follower or rogue baker? I’d love to hear.