Thursday, March 31, 2011

Banana Bread

Some people have it in their minds that banana bread is some kind of dumping ground for unused, overripe bananas, like the threat of wasted produce is what drives them to get in the kitchen and bake.

"I just don't know what I'll do with all these leftover bananas, guess I have to make bread."

And while my struggle for dominance in the produce aisle is far from over, I, like anyone else with an oversize sweet tooth, have learned something important.

Bananas are not the boss of me.

You see, I no longer let my rotting fruit strong-arm me into anything. I have taken a stand. When I go to the grocery store I assertively buy bananas for one reason and one reason alone. And that is banana freaking bread.

Even if that means slapping a half-eaten banana from a loved one's hand and screaming, "I need those!", I remain vigilant and ready to defend. Sorry, Nathan.

Bottom line, banana bread is not happenstance, it is a treat. A delicious, creamy, on-purpose treat that should be honored as such. That said, there's no need to get gluttonous about it. Have your sweets and mind your waistline, folks. This here's the healthiest and most decadent banana bread you'll ever taste. So don't worry if you eat half a loaf. Like we did immediately after this picture was taken.

Banana Bread
  • 2 cups whole wheat flour
  • 1 cup almonds, coarsely chopped
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large, overripe bananas, mashed well
  • 1/2 cup agave syrup
  • 1/4 cup nonfat plain greek yogurt
  • 2 large eggs
  • 6 tablespoons unsweetened applesauce
  • 1-2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Wipe a 9 by 5 inch loaf pan with olive oil and dust with flour.

In a large mixing bowl, whisk together the flour, almonds, baking soda, and salt. Set aside.

In a medium bowl, combine the mashed bananas, agave syrup, yogurt, eggs, applesauce, and vanilla extract. Fold the wet ingredients into the dry, and mix until just combined. Don't mind the lumps, those are tasty!

Pour the batter into the prepared pan. Bake about 60 minutes, but check it with a toothpick at 45. When the toothpick comes out clean, take it out of the oven. Cool in the pan for 5 minutes before transferring to a wire cooling rack.

Now, I like a slice of piping hot banana bread as much as the next girl but trust me when I say, once this baby is cool, put it in a ziplock bag and leave it alone overnight. In the morning, the sweetness of the bananas will have intensified and it will be about one million times better.


  1. A sacrifice for the greater (baked) good.

  2. I love bananas too much to bake them, I slice them into a special banana dish FROM FRANCE, and yes it is a bananularly shaped vessel. I eat my banana with cutlery and sometimes even wear a milkmaid's costume and a powdered wig--the better to dream up sharp retorts zut for all those citizens who eat their melon straight from the rind. Let them cake! And now they have your recipe. C'est bon! Je l'adore!