BREAKFAST: Banana Bread

Hi! Quarantine is making it super easy for me to make food often (something I've sorely missed in college), so I thought I'd put a banana bread recipe here. Although I've made banana bread for years, it seems like I never save the link and always have to try my luck with a new recipe. I also don't like to use butter or shortening in my recipes, so I always end up with new and odd substitutions each time. My mom likes to approximate dried figs and dates to use in place of sugar, so you can imagine why it's so difficult for me to stick with one rigid recipe.

Jake wanted to add blueberries in the shape of pi.

Yesterday, I made banana bread with a recipe that's pretty simple, and I'm really happy with how it turned out! Therefore, this one shall be the chosen recipe to stay on the blog.

Ingredients

• 3 ripe bananas

• 1/4 cup plain Greek yogurt (original: 1/2 cup unsalted butter)

• 3/8 cup honey (or sugar)

• 2 eggs

• 1.5 cups flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp vanilla extract

Optional Add-Ins (to name a few)

• Walnuts

• Raisins/cranberries

• Sliced almonds

• Blueberries

Instructions

1. In a mixing bowl, whisk together yogurt and honey.

2. Mash bananas with a fork, and add them to the bowl along with the eggs.

3. In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet batter.

4. Add in the vanilla extract and fold in the optional add-ins. Pour into a prepared loaf pan, and bake at 350 degrees for 55-60 minutes.