You say Banana. I say… Well, I say many things. Waffles, pancakes, muffins, puddings, caramelized and roasted bananas. With my new-found food intolerances I try not eat raw bananas too often, but as it often happens when something is not allowed, you tend to crave it. So, hence all the delicious banana flavoured concoctions.
This recipe is adapted from Ina Garten’s How Easy is That? cookbook. I absolutely adore her and her recipes. I have, however, tried to lighten this cake-bread up a little bit. I didn’t do too much in terms of making it really healthy as I love how moist the crumb is, but I reduced the amount of sugar, subbed some oil for non-fat greek yogurt and removed sour cream. I also added my favourite Orange Oil to the batter. I’ve mentioned it numerous times before, but I’ll say it again – it’s a magical ingredient!!! The result is absolutely scrumptious. I’ve made this recipe into a real cake, frosted with my lightened-up Cream Cheese icing to serve at a dinner party and I’ve made it in a plain loaf pan too and served with a glass of cold milk. Both are delicious!!
Edit: It turned out that I posted this recipe on the National Banana Lovers Day!!
adapted from Barefoot Contessa How Easy Is That?
Bananas, very ripe – 3 large
White sugar – 1/2 cup
Brown sugar – 1/2 cup
Vegetable oil – 1/4 cup
Non-fat plain Greek yogurt – 3/4 cup
Eggs – 2 extra-large
Orange oil – 1/2 teaspoon
Vanilla – 1/2 teaspoon
Flour – 2 cups
Salt – a pinch
Baking soda – 1 teaspoon
Pecans, roughly chopped – 3/4 cup
Cream Cheese Icing (optional)
- Preheat the oven to 350F.
- Butter and flour a 9-inch cake pan or a regular loaf pan.
- In a large bowl, mash the bananas with a fork, add both sugars, oil, Greek yogurt, eggs, orange oil, vanilla and mix with a mixer or a whisk until smooth.
- Add the flour, baking soda, salt and mix just until combined.
- Stir in chopped pecans.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Oriana @Mommyhood's Diary says
We love banana bread! Your recipe sounds amazing and easy to make. Pinning to try later.
I hope you love this!
What a beautiful bread! I’ve never made banana bread with yogurt before, so I’ll definitely be testing this out for a work week breakfast treat! 🙂 Thanks so much for sharing!
I like this recipe because it tastes exactly the same as the original with a lot more oil and full-fat sour cream. I’ve made the original and kept reducing oil and subbing with greek yogurt. Tastes identical, but healthier!
Alanna @ One Tough Cookie says
I’m a longtime member of Team Banana Bread, myself, and this looks so yummy! I have the exact same reactions to Ina Garten’s stuff: "Woah, this looks so amazing, and it’s easy to boot! Wait — HOW much oil is in that?!?"
Yeah – Ina’s recipes start with a pound of butter, drizzled with some olive oil 🙂
Agatha Smykot says
Perfect timing. I have a few overripe bananas in my freezer.
I hope you tried the recipe!
I love banan bread 🙂 All i have in Starbucks is 😀 banana bread 🙂 yours looks so delicious!
I know! I love banana bread, but usually it has so much oil. I hope you try this recipe as it’s a bit healthier, but tastes full-fat!
I love any kind of banana dessert/treat. I also am a huge fan of orange oil, to die for in cranberry scones! I actually want to bake some banana bread now! Yum!
Oh, I’m glad there’s someone else who loves orange oil – magical ingredient!! I have a package of orange flavoured cranberries, I bet they would work great in scone as you said with a dash of orange oil too!
Tempie @ The Texas Peach says
Wow! That banana bread looks so moist and delicious!
Thank you! Yes, it’s really moist, that’s why I love this recipe!