Back to Basics: Banana Bread

I've mentioned before that, while I enjoy experimenting with recipes, there are times when it really pays off to just stick with the basics. Some of the best recipes I have are ones that are tried-and-true favorites. It's always a nice feeling to get out a cookbook, follow a recipe, and end up with a successful product. It's comfort cooking!

The first thing I baked when we moved into our new house was one of the classics: banana bread! I got out my trusty red Betty Crocker cookbook, and turned to a familiar page. It was something I had all the ingredients for already, and it was a great opportunity to pull out my beloved Kitchen-Aid. The house didn't quite feel like it was ours yet, but baking made me feel a little more at home. Funny how that works, isn't it?

This is an easy recipe, quick to pull together and pretty quick to bake. It's a great one to keep on hand. Plus, Betty Crocker tells me this recipe is low-fat. Perfect! I made two slight modifications to the recipe: I subbed Greek yogurt for the buttermilk (always have Greek yogurt on hand, never have buttermilk... made no difference in the bread) and I added chocolate chips! (Because why not??)

Classic Banana Bread
slightly adapted from the Betty Crocker cookbook

Ingredients

• 1 1/4 cups white sugar
• 1/2 cup butter or stick margarine, softened
• 2 large eggs
• 1 1/2 cups mashed very ripe bananas (3 medium)
• 1/2 cup Greek yogurt
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chocolate chips

Directions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350*. Grease bottoms only of 2 loaf pans with shortening.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas (I used one fresh and two frozen that I microwaved til mushy), Greek yogurt, and vanilla; beat until smooth. Stir in flour, baking soda, and salt until just moistened. Stir in chocolate chips. Divide batter evenly between pans.
   
   
   
   
   
3. Bake loaves for 60 - 75 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire racks.
   
   
   

Betty Crocker tells you to pull the loaves out of the pans after that and let them cool all the way... clearly I don't follow that direction. Just slice and enjoy! Ideally, warm with a glass of cold milk... that's my preference, anyway. :)