I love making muffins. I make a variety of different flavors, many of which I’ll eventually post here. One of my families favorites next to pumpkin muffins is my banana chocolate chip muffins. They love them and just gobble them down. Well last week I was in the mood for a loaf of banana nut bread, but I based it on my muffin recipe.
It was a hit!
What I’ve discovered is when your bananas get a little brown and all the sugar comes to the surface, that’s the best bananas to use in baking and even smoothies. It enhances the natural banana flavor and sweetness.
I also love baking scrumptious treats like this as it leaves my house smelling wonderful! The kids enjoy the yummy treats too. Enjoy!
Ingredients:-
1 and 3/4 cups all purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/2 cup unsalted butter or margarine
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3/4 cup brown sugar
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1 large egg
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1/2 cup plain greek yogurt
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2 teaspoons vanilla extract
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1 and 1/2 cup mashed bananas
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3/4 cup chopped walnuts
Directions:Preheat oven to 350 degrees.
In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon until blended well.
In another bowl cream your butter or margarine with brown sugar. Add egg and mix well, then add yogurt and vanilla.
Stir the dry ingredients into the mixture until just moistened. Then fold in the bananas and nuts.
Grease and flour a loaf pan, and fill with mixture.
Bake for about an hour, or until a toothpick comes out clean.
Using this as a “base” recipe for some alternative ingredients — and noticed you have 1/4 tsp Cinnamon and 1/2 tsp nutmeg. Usually that’s reversed in recipes (less nutmeg than cinnamon). Can you confirm if this is the correct amount? Seems like a LOT of nutmeg…. 🙂
Hi Kaycee! I’m going to guess that it’s supposed to be 1/8 teaspoon nutmeg, although I have another recipe for banana bread on here and I list that with 1/4 teaspoon each of nutmeg and cinnamon.
Here’s my alternate recipe for banana bread.