Banana Bread

Banana bread is a favorite and so simple to make. This recipe makes two loaves and since they freeze SO well, its perfect for a treat today and one that your future self will thank you for!

Ingredients

Instructions

1. Pre-heat oven to 350 degrees - lightly butter two 9x5 loaf pans
2. In large bowl, mash the bananas coarsely using a fork or ideally a pastry knife - mash enough so you can whisk.
3. Whisk in the liquid ingredients (melted butter, yogurt, sugar, eggs, vanilla). Combine well
4. In small bowl, combine and whisk dry ingredients (flour, baking soda, and salt).
5. Add dry ingredients to the wet and use a silicone spatula or wood spoon to combine until the mixture is uniformly combined (scrape sides as needed).
6. Gently stir in the chocolate and/or nuts.
7. Pour batter into the buttered pans and spread into even layer.
8. Sprinkle the surface generously with coarse/finishing sugar
9. Put the pans in the oven and bake until edges of the loaf start to separate from the edges and the tester (toothpick) comes out with minimal moist crumbs. (60-75 min)
10. Check around 45-50 minutes to see if the top of the loaf is browning, if needed cover with tinfoil to prevent the top from burning.
11. Transfer to a cooling rack for at least 10 minutes, or ideally longer.

Pro Tip - Chocolate

I prefer to use our no-soy chocolate in most cases. However, be aware without the soy based emulsifier, the chocolate may. melt more than you are used to. You can see that in the image where I used the 55% chocolate chips. A more traditional chip would keep the chocolate a bit more into a concentrated area. This works fine for quick breads like this, but for chocolate chips, the chips with an emulsifier are often better to use.

Our Chocolate Offering

All of our chocolate is organic. The 45% chips have the soy based emulsifier that you'll find in most grocery chips and the 55% and 85% are soy free without an emulsifier.