I have been working on a ton of recipe testing lately (all healthy) for a super exciting new project! My kids have said they have never seen so much great, healthy food from me. HAHA, I guess I’ll take that as a “new” compliment! The other day, I had so many overripe bananas, that I made their favorite healthy quick breads: No Mixer Banana Bread recipe. Yes, with nonfat plan Greek yogurt and this time with fanned sliced bananas over the top. I don’t think it even lasted a full day, but it was wonderful. My son said, “There really isn’t anything better but this banana bread and a glass of milk.” Enjoy this No Mixer Banana Bread anytime of the year for breakfast, a mid morning snack or as a dessert, of course. No mixer is needed so cleanup is a snap.
No Mixer Banana Bread
2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat plain Greek yogurt
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
1 sliced bananas
1 teaspoon granulated sugar
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Shingle banana slices on top of loaf in 2 rows, leaving 11/2-inch-wide space down center to ensure even rise. Lightly sprinkle with sugar.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.