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One Banana Banana Bread from The Faux Martha

One Banana, Banana Bread


  • Yield: 1 loaf 1x
Scale

Ingredients

  • 4 tbsp. (1/2 stick) unsalted butter, melted
  • 1/2 c. unbleached all-purpose flour
  • 1/2 c. white whole wheat flour
  • 1/2 c. pure cane sugar
  • 3/4 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/3 c. liquid (1 part plain yogurt and 2 parts milk)
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 ripe banana
  • Crumb Topping
  • 1 tbsp. salted butter
  • 2 tbsp. all-purpose unbleached flour
  • 1 tbsp. brown sugar, packed
  • 1/4 tsp. cinnamon
  • pinch of nutmeg

Instructions

  1. Preheat oven to 300°F. Lightly butter or spray loaf pan. Set aside. In a small, microwave-safe bowl, melt butter. Set aside to cool.
  2. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
  3. Into cooled butter, whisk in yogurt, milk, egg, and extract until well combined. Add banana and mash well to incorporate.
  4. Pour into dry ingredients and stir together until just combined. Over stirring will create a dense, tough loaf.
  5. Make the crumb topping. In a small bowl, soften butter in microwave. Add remaining ingredients. Using a fork, mash together butter, flour, brown sugar, cinnamon, and nutmeg. Distribute crumble evenly over batter. Bake for 40-45 minutes or until a cake tester comes out clean. Cool in pan completely. Removing too early usually results in a broken loaf. Carefully loosen from pan and invert. Serve.

Notes

Now, I am a firm believer in letting your baked goods rest after they come out of the oven. Time after time, I eat treats right out of the oven and think “FAIL.” I usually come close to burying them in the trash. Thankfully, I deny the impulse and wait until morning. Low and behold, it’s wonderful. The flavors have settled in and the moistness has been restored. Rule of thumb: Exercise patience, and let your baked goods rest. Heck, I’m better well rested.

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