Description
This banana bread is yummy, kid friendly and freezer friendly. It is so nice to always have a loaf of banana bread ready to go in the freezer.
Ingredients
Scale
- 2 cups unbleached all purpose flour, plus a little extra to coat the pan
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cardamom, if you don’t have cardamom, you can just leave it out
- 1/2 cup unsalted butter, softened
- 3/4 cup maple sugar, you can substitute granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 1/3 cup plain Greek yogurt or sour cream
- 3 large ripe bananas, mashed
- 3/4 cup pecans, chopped
Instructions
-
Preheat oven to 350 degrees.
-
Grease one 8 1/2 by 4 1/2 inch loaf pan with butter and coat with flour.
-
In a large bowl, sift together flour, sea salt, soda, cinnamon, and cardamom. Set aside.
-
In a stand alone mixer with paddle attachment cream together butter and sugar. Add eggs one at a time.
-
Add vanilla, plain Greek yogurt, and bananas. Scrape the sides of the bowl as needed to make sure all ingredients are combined.
-
Add the dry ingredients to the wet ingredients about 1 cup at a time and beat until batter is mixed well. Add pecans and stir until pecans are well combined.
-
Pour batter into the loaf pan and bake at 350 degrees for 65 minutes, or until a toothpick inserted comes out clean.
-
Let cool in the pan for 10 minutes then remove from pan and cool completely on cooling rack.
Notes
To Freeze: Simply put it in a freezer bag, once cooled completely, and freeze. It’s so nice to have banana bread ready to go in the freezer for a delicious breakfast, snack, or if you have a last minute bake sale.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Baked goods