It’s finally cooled back off again here and is feeling more like fall. I don’t know where that heat wave came from but thank freaking God it’s over. The windows are back open, air conditioning is (hopefully) turned off for the rest of the year and I’m back in to sweaters. Aka I’m super happy and Mark is not.
Mark hates cooler weather and gets sad when the heat goes away. The man lives for hot, humid weather and I live for cool temperatures. We often don’t know how we’re even married. We don’t like the same kind of vacations, we don’t often like the same t.v. shows, our sense of humor is drastically different, he can’t drink wine, I hate beer, and he hates anything banana. Basically we’re almost 100% opposites save for the odd thing we can agree on.
Just two nights ago after dinner he turned to me and asked how we’re married and I just shrugged it off as opposites attract. I think if we liked all of the same things we’d drive each other mad. Maybe not. But it’s worked until now so we’re going with it.
We generally agree on the big things like where we’d like to live, when we’d like to start a family, car buying, where to go for dinner, you know, the really important stuff. When it comes down to his hatred for banana things, it just means there’s more banana bread for me. So really, it works in my favor that we’re opposite. There’s always more of what I love for me. No sharing required.
Ever since I was little banana bread has been my favorite thing. Banana chocolate chip muffins were eaten, 2-3 at a time with butter for breakfasts running out the door, warm slices of chocolate chip banana bread were eaten with, of course, butter, for afternoon or late night snacks and if it wasn’t obvious, I was always there to lick the spatula and clean out the mixing bowl with a spoon and my finger. Yes, there was enough batter left in the bowl for a spoon and yes, my outstanding mother specifically left enough batter in the bowl for me to use said spoon. The woman knew how to keep me happy.
Gosh I miss being taken care of.
Back then they were always made with white flour and quite a bit more sugar than my taste buds prefer now. I don’t have anything against white flour and prefer it for certain things like baguettes, most cookies, scones, cake, etc. But for quite a few years I’ve preferred whole grain banana bread with less sugar. I also don’t always add chocolate chips because I don’t always want it. A thick slice of plain banana bread with butter is all I need to be happy most of the time.
I reduced the butter because that’s how I’ve been making it for years and because I tend to cover it in extra butter regardless of whether it’s in the loaf already or not. I like it with the reduced butter so I’ve just kept it that way. I’m not someone who’s willing to make a baked good ‘healthier’ and not love it as much as the original version but eat it that way anyway because it’s ‘healthy’. I actually don’t think that’s healthy at all. If you aren’t loving what you’re eating, it isn’t healthy. Period. I have to love it equally if not more and I can honestly say I prefer this way of making and eating banana bread.
If you want chocolate, add chocolate! Or nuts! If you want more butter, just double it and remove the greek yogurt. This is how I like it but as always, you do you.
- 3 tbsp melted butter
- 3 large overripe bananas, mashed (1½ cups)
- ½ cup dark brown sugar
- ¼ cup cane sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup plain greek yogurt (I used 2%)
- 1½ cups white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- Preheat oven to 350F
- In a medium/large bowl, combine melted butter, mashed banana, vanilla, sugars, greek yogurt and egg. Whisk until well combined.
- Sprinkle flour, salt and baking soda over top of the wet mixture and gently whisk/stir until just combined. Add chocolate chips/nuts if desired and fold gently.
- Scrape batter in to a greased 8x5inch baking pan and smooth the top. Bake on the center rack for 50-60 minutes or until a toothpick inserted comes out clean. Take care not to over bake or it will dry out. It usually takes 50 minutes in my oven.
- Allow to cool in the baking pan for 10 minutes then carefully remove to a wire rack to cool completely.
- Store wrapped tightly on the counter for 3-5 days.