banana bread 3 ways

Sep 10

Sep 10 banana bread 3 ways

I am the main grocery shopper in my household. Not because the Man Friend isn't capable or anything. I do *most* of the cooking, so it's only fair I do the shopping. It's also because he doesn't want to hear me bitch if he accidentally grabs the wrong thing.

However, when I was helping my dad and stepmom move a few weekends ago, the responsibility of the weekly grocery trip landed in his lap. He got everything right (I was so proud). The only thing that was a little off was his choice of bananas, which he promptly confessed that the store was pretty bare bones in the banana department. I usually get 3 or 4 green bananas, because I don't eat them quickly enough. So, by the time I got around to them, I discovered 6 large, mushy overripe bananas. And there is only one thing to do with mushy, overripe bananas: banana bread.

However, there were so many bananas, I had enough for three full loaves. So, I decided to complicate my life and try three different variations.

prep time: 20-30 minutes | cook time: 50-60 minutes

experience level: easy-peasy | specialty: vegetarian

base recipe makes three 9x5 loaves

3 large eggs, room temp
1 1/2 cups light brown sugar, packed
1 cup vegetable, canola, or liquified coconut oil
3/4 cup granulated sugar
3/4 cup nonfat plain Greek yogurt (or low fat sour cream)
1 1/4 tbsp vanilla extract
3 3/4 cups all-purpose or whole wheat flour, plus more as necessary (to achieve consistency)
3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 teaspoon sea salt
5-6 mashed bananas (should equate to about 3 cups)

Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius. Lightly mist the three 9x5 pans with nonstick cooking spray. Grab three large bowls.

In one bowl, combine flour, baking soda, baking powder, and salt. Mix thoroughly.

In a second bowl, beat eggs, sugars, oil, Greek yogurt, and vanilla extract. Gradually mix in the flour mixture, mixing just until combined and free of lumps, being careful not to over beat.

Just hang onto the third bowl. My logic will make sense in a minute.

Fold in the mashed banana and stir into the batter until combined.

Next, equally split the batter into the three bowls (see?! told you!).

Now...here's where the fun begins:

bowl #1 - banana walnut

Stir in 1/3 cup chopped walnuts into the first third of your batter. Pour into the prepared pan and sprinkle with turbinado (coarse brown) sugar.

bowl #2 - strawberry banana

Core and chop 1 1/2 cups of fresh strawberries (it bakes best when they're cut into quarters or sixths, depending on the size). Toss the strawberries with 2-3 tablespoons of floor. This prevents those little boogers from ending up at the bottom of the pan. Gently stir the strawberries into the second batch of banana batter.

Note: This is where you may need to stir in more flour. Strawberries have a lot more water in them and can end up making the batter too runny.

Stir in the extra flour (if needed), then pour into the prepared pan.

bowl #3 - pineapple coconut banana almond

Drain a can of reduced sugar pineapple tidbits (or use fresh, bite-sized pieces if you have some). Carefully stir in 1/3 cup of the pineapple tidbits, 1/4 cup unsweetened coconut, and about an 1/6 of a cup sliced almonds into the batter. Pour into the prepared pan and sprinkle with additional sliced almonds. Be sure to pat them down into the batter.

Bake all three loaves for 50-60 minutes. Be sure to check them by poking the center with a toothpick to make sure it comes out cleanly. However, it might be a little tougher with the strawberry loaf, since the strawberries are more watery. Another way to tell is that the edges will begin to brown and pull away from the pan.

Allow loaves to cool in the pans for 15-20 minutes after you've removed them from the oven. Run a butter knife along the edges to loosen them, then turn the pans over onto a cooking rack. Allow the bread to cool at room temperature.

To store, wrap the loaves tightly with plastic wrap. You can store the loaves in the freeze for up to 3 months.