On a weekly basis I’ve been baking a banana bread. NEVER throw away your old bananas, these are the absolute best for making banana bread. Not in the mood to bake when they become too ripe? No problem just toss them in the freezer until you are ready.
Picky eaters? Thats ok, here are some things you can do to add nutrition to the bread:
-Add ground flax, wheat germ or both
-Mince up some nuts in a food processor, your toddler will never know there in there.
-Swap whole milk in the recipe for plain yogurt
-Brown sugar instead of white
-White Whole Wheat Flour
I also would like to note that my little man prefers the edges cut off, no kids eat crust right?!?! And when you serve it only give him 1/2 of what you think he will eat, less is more on the plate and makes them end up eating what they should.
Classic Banana Bread
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3)
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 cup nuts
Bake 350 degrees for almost 1 hour or until a toothpick comes out clean.