Sometimes it pays to try a new recipe. I tend to think that all recipes are the same and get stuck in a rut…especially with banana bread, chocolate chips cookies, brownies, etc. There are two recipes for banana bread generally followed in my kitchen. This may be the new ONE. For some reason, this has a better crisp to the crust and it’s lighter than either of my other recipes. I’m always on the lookout for a 4-H project, and had asked Angelina to try this recipe last week. She didn’t have time, and those brown bananas on the counter were just begging to be used in something. Here’s a picture…and here’s the recipe. Try it for yourself!
Banana Bread
Ingredients:
½ c Coconut Oil – melted
1 c Sugar
1 c Mashed Bananas
2 Tbs Greek Yogurt – plain or vanilla bean
¼ c Milk
1 tsp Lemon Juice
2 c Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
Directions:
Preheat oven to 350 degrees. Cream coconut oil and sugar together. Add eggs and beat. Add mashed bananas, milk, lemon juice and Greek Yogurt. Mix thoroughly. Mix in flour, baking powder, baking soda, and salt. Stir until combined. Pour into a prepared bread pan (coated with oil or non-stick spray). Bake for 50 minutes or until a toothpick, inserted in the center, comes out clean.
