banana bread

INGREDIENTS for 1/2 batch 9x4 loaf pan

• All purpose flour - 90g 

• Baking soda - 1/2 tsp

• Salt - 1/4 tsp

• Unsalted butter - 3 Tbsp, melted

• Brown sugar - 40g

• White sugar - 40g

• Honey - 5g

• Greek yogurt, non-fat - 1/4 cup

• Egg - 1

• Vanilla extract - 1/2 tsp

• Banana - 2 over-ripe or microwave with peel (poke holes with fork) in 30-second increments, until soft

OTHER SUPPLIES

• 9x4" cake pan

• Parchment or wax paper

OPTIONAL

• Chocolate chips - 1/4 cup

• Peanut butter cream cheese filling:

  • Peanut butter - 1/4 cup

  • Cream cheese - 4 oz

  • Egg white - 1

  • Brown or white sugar - 1/4 cup

DIRECTIONS

1. Mash the bananas into fine mush. 

2. In a medium mixing bowl, whisk together melted unsalted butter (3 Tbsp), brown sugar (40g), white sugar (40g), and honey (5g) until reaching a paste-like consistency.

3. Add the remaining wet ingredients and mix well:

   • mashed bananas 

   • non-fat Greek yogurt - 1/4 cup

   • egg - 1

   • vanilla extract - 1/2 tsp

4. In a small mixing bowl, mix all the dry ingredients together:

   • All purpose flour - 90g

   • Baking soda - 1/2 tsp

   • Salt - 1/4 tsp

5. Fold in the dry ingredients to the wet ingredients. Mix well.. Fold in optional chocolate chips into the batter.

6. Preheat the oven to 325F.

(Optional) Peanut butter cream cheese filling

7. In a mixing bowl, use a hand mixer to whip the egg white until it peaks.

8. Mix in the peanut butter (1/4 cup), cream cheese (4oz) and sugar (1/4 cup).

9. Line the loaf pan with parchment paper and pour the batter into the pan. Even the batter inside the pan with a spatula. If adding the peanut butter cream cheese filling, place half of the batter inside the pan. Add the peanut butter cream cheese filling, and then place the second half of the batter on top.

10. Bake the bread for 60-75 minutes. If using the toaster oven to bake, tent the top with aluminum foil for the first 45 minutes to prevent burning the top.

NOM NOM CHOMP!