We are now on the second day of our two week journey on the Destiny cruising south to our new home in Vero Beach, Florida. It has been a very calm and relaxing trip thus far down the Intercoastal Waterway. This has given me some cherished time to work on recipe development as well as begin work on my first cookbook!! (Watch my website and my Facebook page for more information in the near future on the cookbook project!)
This recipe is one I adapted to make is a bit healthier by using grapeseed oil as well as Greek yogurt. I hope you enjoy it as much as we did for breakfast! The Destiny was perfumed by the smell of banana and cinnamon yesterday. It was quite lovely!!
Recipe adapted from Flour's Famous Banana Bread by Chef Joanne Chang of Flour Bakery in Boston
Wildtree Banana Bread
Yield: 1 loaf
Prep Time: 20 min
Cook Time: 1 hr
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup Wildtree Butter Flavored grapeseed oil
3 1/2 bananas, very ripe, mashed
2 tablespoons plain Greek yogurt
2 teaspoons vanilla extract
2/3 cup walnuts, chopped
Set oven to 350 degrees F. Grease a loaf pan with grapeseed oil (butter or regular).
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a mixer until light and fluffy, about 5 minutes. Drizzle in oil. Add mashed bananas, yogurt, and vanilla. Fold in dry ingredients and nuts.
Pour into a loaf pan and bake for about 1 hour or until toothpick inserted into the center of loaf comes out clean.