Well that was not at all the week I planned to have. Whoa.
Take my advice: if you have a big trip to Chicago planned and a wedding to attend, do not come down with the stomach flu two days beforehand like I did- thats not fun at all. It also explains my absence from this site which I'm sorry about- I'll make it up to you in banana bread, I promise.
Luckily the nausea subsided and the wedding was one of the loveliest I have been to- with an old farm as the backdrop and the air misty with rain. I wore my Frye boots and we danced for hours and I spilled a large glass of red wine on the white tablecloth. I swear, I'm hardly worthy of human company sometimes.
But now it's Monday again, and we're back in Seattle and back to life as usual so, you know, blah blah blah, lets get back to business shall we?
This is my absolute favorite banana bread recipe. It uses Greek yogurt, which I love, and it boasts a moist crumb with dreamy banana undertones and a perfectly golden crust.
Plus it's lickety-split to assemble whenever the mood strikes, assuming you have over-ripe (and totally unsexy) bananas on hand. I like to keep some in the freezer for banana bread emergencies.
Adapted from The Martha Stewart Cookbook
Over the years this basic banana bread recipe has varied slightly from Martha's original. I substitute Greek yogurt for the sour cream and split the flour between all purpose and whole wheat, which I think gives it a rustic nutty flavor. If you don't have whole wheat flour on hand use 1 3/4 cup all purpose flour instead.
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
pinch of cinnamon
1/2 cup butter, at room temperature
3/4 cup sugar
2 large egg whites, lightly beaten
3 mashed very ripe bananas
1/2 cup Greek yogurt
1 tsp vanilla extract
Preheat the oven to 350 degrees. Grease a 9-inch loaf pan and set aside. Sift together the flours, salt, baking soda, and cinnamon and set aside.
Using an electric mixer with the paddle attachment, combine the butter and the sugar until light and fluffy. Scrape down the sides of the bowl and add egg whites, bananas, Greek yogurt, and vanilla. Mix until combined.
In several additions add the dry ingredients to the wet ingredients and beat until blended.
Pour the batter into the loaf pan and bake for 60 minutes or until a tester inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.