ONE-BANANA BANANA BREAD
A pleasant lightly flavored banana bread made with only one banana
Sometimes I end up with one overly ripe banana, and of course, I don’t want to just throw it away. I have this dilemma no matter how many rotten bananas I have. That’s why I am going to try to create at least one recipe using one banana, two bananas, three bananas, and four bananas.
I noticed the one rotting banana on my kitchen counter and got to thinking about how I would compensate for the moisture in the bread, with the banana number lacking. I looked to see what I had on hand, and I immediately spotted some individual vanilla yogurt containers in my fridge. That would do just dandy.
I still wanted to include butter in the recipe to add some amount of richness. I decided to keep this recipe pretty simple and straightforward, so I could accurately assess the actual banana flavor.
It’s always trial and error with how long the loaf actually takes to bake. The time can vary a bit depending on your specific oven, as well how many times you take it out of the oven to check it, because some heat escapes the oven every time it’s opened. It took my 52 minutes altogether, and that was with taking it out twice to check with a toothpick. But my suggestion is to check at the minimum baking time, as to try to avoid over-baking.
I was very happy with this bread! It was a very light banana flavor, which I found pleasant. It had just the right amount of sweetness and moistness as well. Remember that this was made using only ONE banana, so don’t expect a strong banana flavor! I feel this is the perfect recipe if you need to use up one old rotten banana!
Recipe:
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Ingredients Section:
- 2 cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 very ripe banana, mashed
- 1/2 cup (6oz container) vanilla yogurt
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla
Directions:
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Preheat the oven to 350 degrees.
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Whisk together flour, sugar, baking soda, and salt in a large bowl. Set aside.
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Mix together mashed banana, yogurt, melted butter, eggs, and vanilla.
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Create a well in the center of the dry ingredients.
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Pour the wet ingredients into the center of the well.
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Fold together until just combined.
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Pour into a greased loaf pan.
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Bake for 45-55 minutes or until a toothpick inserted in the center comes out with moist crumbs.
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After cooling in the pan for 10 minutes, turn bread out onto a wire rack to cool completely.
Notes about this recipe:
- I used Kroger brand nonfat vanilla yogurt, but any brand of yogurt should work fine. I imagine banana flavored yogurt would be good as well.
