I really hate wasting food, maybe it comes from growing up seeing sponsor-a-child commercials as a kid, or maybe I just love food too much to throw it away. Whatever the case, I’ve gotten pretty good at figuring out ways to use up neglected odds and ends.
But using up left-over ingredients is only a bandaid for the root problem: buying ingredients I’ll never finish. Take banana bread for example. It’s a classic way to polish off those stragglers at the bottom of your fruit bowl, but if you have to go out and buy a quart of buttermilk to make it, what’s the point?
After some recent success making blueberry pancakes with plain yogurt(which I always have on hand), I decided to try and adapt my banana bread recipe as well.
But before we get into the details, I want to share with you the key to making good banana bread: use ripe bananas. I’m not talking yellow with a light speckling of black, I’m talking a full on black banana that’s a fruit fly away from the garbage can. Bananas ripened to this point are not only ridiculously sweet, they have a pungent banana aroma that gives our eponymous bread its flavor.
To maximize the flavor of the bananas in the bread, it’s important to limit the amount of other liquids we add. Since bananas aren’t exactly a juicy fruit, this can be tricky. What I’ve found is that they can be made juicy by cooking them. A brief stint in the microwave along with the butter and sugar will not only release a lot of banana juices, it also melts the butter in the same step.
Tossed in a blender along with the eggs, yogurt and vanilla and you have an emulsion that’s ready to mix with the dry ingredients. The blending also purees the banana, giving the banana bread a uniform crumb with a pound-cake-like consistency.
As for the chocolate it’s a personal preference. I grew up eating banana bread with chocolate chips in it. This time I decided to go nuts and added coco powder to the batter for a double dose of chocolate. It worked nicely balancing out the sweetness of the banana and chocolate chips with a mild bitterness that gives this banana bread a grown-up feel.
Speaking of grown-up, this banana bread is even better glazed with some dark rum right after it comes out of the oven;-)
Equipment you'll need:
- buyOXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White$59.99
- buyGIR: Get It Right Ultimate Spatula, Magenta$17.95$15.94 SAVE 11%
- buyUSA Pans 9 x 5 x 2.75 Inch Loaf Pan, Aluminized Steel with Americoat$16.95$14.99 SAVE 12%
- buyNinja Master Prep (QB900B)$49.99$33.99 SAVE 32%
- buyPyrex Prepware 3-Piece Mixing Bowl Set, Clear$74.50$11.99 SAVE 84%
- Check out more of Marc's favorite kitchenware and supplies at the No Recipes Store.