Banana bread is a staple. Everyone should have at least one recipe for it. I have several, but this is my absolute favourite banana bread recipe. It is moist and banana-forward, with room for walnuts or chocolate chips. Turbinado sugar sprinkled on top before baking results in a sweet, crispy top that reminds me of a good corner bakery.
I've made a few healthful swaps to the usual recipe offerings for banana bread - replacing some of the customary eggs with flaxseed and reducing the oil using Greek yogurt. It is still full of sugar, and the fat is still present, so I'm not sure it qualifies for 'healthy' status. But I'm okay with that. I've tried some of those 'healthy' banana bread recipes - most turn out rubbery and lifeless, and it just feels like you are being denied something wonderful with every bite. That level of disappointment is not for me, but I'm willing to compromise and meet full-on healthy - halfway.
The other thing I like about this recipe is that it makes two loaves. This allows me to split the batter at the end and add chocolate chips to one half and walnuts to the other. I love walnuts in my banana bread. Our son prefers chocolate chips. We also have a nut allergy in our circle to consider. Everyone else will eat either, so I make everyone happy with one bake. It's a time-saving win. And only one round of dishes to do!
Notes for this recipe
Bananas
I prefer fresh, very ripe bananas for the best flavour. But I always have bananas in the freezer on standby. In a pinch, I add a frozen and thawed banana if I don't have enough fresh bananas on hand. But you can use all frozen bananas if you like.
Flaxseed egg replacer
I don't usually replace all the eggs in a recipe, but I like to lighten the egg content if possible. In the baking realm -
3 tablespoons of water and 1 tablespoon of ground flaxseed equals one egg.
Let the water and ground flax hang out and soak for 10-15 minutes before using. If you prep the 'flaxseed egg' first and then line your pans and gather your ingredients, it will generally be ready when you are at the stage to add it to the batter.
Whole wheat flour
I like whole wheat flour. Not for everything, but in this recipe, it adds a nuttiness I enjoy. I also make this recipe with all-purpose flour with equally great results.
Substitute 2 ½ cups of all-purpose flour for the whole wheat.
Greek Yogurt
Here are a few things I love about using yogurt in this recipe:
I can reduce the amount of oil (which I am always trying to do).
The yogurt adds a tender moistness to the banana bread. If you've ever replaced oil with applesauce, you know the results are usually spongy rather than tender. Yogurt does not do this. I also have an intolerance to apples (like many who suffer from IBS), so I avoid them wherever possible.
Greek yogurt is generally higher in protein, which is a welcome addition.
The acidity in the yogurt gives the baking soda a little push and boosts the rise.
Parchment Paper
Parchment paper is my kitchen super tool. I use it daily. It makes clean-up easy, prevents burning and over-browning of baked goods and ensures cakes, squares, muffins, and yes, banana bread lift flawlessly from their baking pans - Every. Single. Time.
Eggs
I have two rules for eggs in baking.
Use them at room temperature.
Crack them into a separate little side bowl before adding them to the recipe.
Room-temperature eggs incorporate better with other ingredients. If your eggs are refrigerator-cold, place them in a bowl of hot tap water for 20 minutes to take the brutal chill off.
We use farm-fresh eggs in our house, which can be unpredictable - sometimes tinged or spotted with specks of blood or a milkiness that makes you question their viability. Cracking eggs into a separate bowl ensures you don't spoil a batter, forcing you to start again.
Testing for Doneness
It is better to overcook a banana bread by a few minutes than underbake a loaf. This recipe has enough moisture to withstand a few minutes of over-baking. An undercooked loaf will sink in the middle and create a gooey glob of undercooked batter that studs every slice.
To test for doneness:
Press gently on the top of the loaf - it should hold with a little spring-back.
Insert a toothpick - it should come out clean without any clinging bits of uncooked batter.
If in doubt, give the baking another 2 or 3 minutes.
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