Happy National Banana Bread Day! I wish I could say I planned to share this recipe today, but the truth is I had no idea until about 12 pm today that National Banana Bread Day even exists (I also missed out on Margarita Day yesterday. . .I really need to make a calendar to keep up). I guess it was just meant to be that my first post happened to be banana bread and my blog was finally ready to go live on National Banana Bread Day 😉 Hope you Enjoy!!
For my first post I had intended to do something “toast” related. You know, maybe a blueberry French toast casserole or smashed avocado toast with chia seeds sprinkled on top. Unfortunately, this post will not be about toast – although now that I have the idea of a healthified French toast recipe I promise that post won’t be far off! Instead I have to share this banana bread recipe with you.
This bread was inspired by it finally feeling like winter here in Boston. While by no means do I want the snow apocalypse that happened last year – trust me, after having to sleep over at work 2 nights on a cot I will never wish for that much snow again in the city – I’ve been craving a cozy, snowy weekend morning. And it finally happened! So, in honor of a day spent in flannel pajamas I baked this bread. Best decision. Or worst, as Bry and I ate almost the entire loaf in one weekend. . .
I know you probably have a banana bread recipe that you swear by (and I’d love for you to share it with me!), but trust me when I say that this recipe is worth making room in your recipe book for or pinning to your Pinterest page.
This bread could really be called “winter banana bread” or “Christmas bread” (if I had started this blog sooner) because it has such a warmth about it that will make you feel like curling up in front of the fire with snow lightly falling outside. To get the warm and cozy feeling you’ll need the usual suspects: cinnamon and brown sugar. But what really gives this bread a depth of flavor is bourbon whiskey – trust me on this one. I didn’t tell Bry the secret ingredient and he never would have guessed it was bourbon as the bread doesn’t have an alcohol taste at all.
In addition to having a full cinnamon and molasses flavor, this bread is so moist! Seriously, you would never guess that there is only 2 tablespoons of butter in the whole recipe. The Greek yogurt keeps this bread perfectly soft, with each bite practically melting in your mouth.
Please, go and make this bread now! Even if it isn’t snowing where you live, this bread will keep you nice and warm for at least the few seconds it takes to inhale a slice.
So here’s a toast to new beginnings and lots of good food to come!
Note: Recipe adapted from Smitten Kitchen
- 2 large ripe bananas (or 3 small)
- 150 grams dark brown sugar (about 3/4 cup)
- 1/4 cup plain Greek yogurt
- 2 tablespoons melted butter (unsalted)
- 1 tsp vanilla extract
- 1 tablespoon bourbon
- 1 egg
- 1 tsp baking soda
- 2 heaping teaspoons of cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 187 grams all-purpose flour (about 1.5 cups)
- Preheat oven to 350°F and coat a standard loaf pan with non-stick cooking spray.
- In mixer (or by hand) mash bananas. Next, add in brown sugar, Greek yogurt, and melted butter. Mix until smooth. Add in vanilla, bourbon, and egg until well-combined.
- In a separate bowl, stir together the rest of the dry ingredients. Slowly pour the dry ingredients into the banana mixture until just combined.
- Pour batter into prepared loaf pan. Place pan in the center of the oven and bake for about 50 minutes (if your oven tends to cook more quickly, you may want to start checking your bread after 45 minutes).
- Once bread is done (I always like to do the toothpick check to make sure it comes out clean), let the bread rest for 10 minutes before serving.
- Store bread in an air-tight container for up to 5 days.
Nutrition per slice: 135 calories, 24 g carbohydrate, 1 g fiber, 11 g sugar, 2 g protein, and 140 mg sodium