Over the years there have been countless banana bread recipes. This time, folks, I think I’ve perfected it to the apex of perfection! Don’t forget the orange maple butter though – it’s to die for. To give credit where credit’s due, I tweaked Flour’s Famous Banana Bread from Giada at the Food Network. It was great. But this is better.
1 2/3 c. flour
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 c + 1 TBS sugar
1/2 c pumpkin puree (makes it really moist)
3 bananas, mashed
2 TBS vanilla yogurt
1 tsp vanilla extract
1/2 c mini chocolate chips
Butter, spray, or otherwise prepare your pan (I used a pretty bundt pan since there was too much batter for my small bread pan). Preheat oven to 350.
Mix dry ingredients (except the sugar) and set aside. Beat eggs and sugar till fluffy – give it a good couple of minutes with the mixer. Add the pumpkin, yogurt, and vanilla, and beat it some more. Fold in the flour mixture till well incorporated and then fold in the chocolate chips. Pour into your pan, and bake for an hour, or until a toothpick comes out clean. You know the drill.
Orange Maple Butter ’cause butter’s even better with maple and orange!
1 stick of butter, softened
1 small orange
a couple tablespoons maple syrup (I know, really precise, right?)
When the butter’s softened, grate about half the zest of the orange into it. Cut the orange in half and squeeze the juice from half of it into your butter. Drizzle in some maple syrup and whip it with an electric mixer. Adjust amount of maple syrup and orange to suit your taste. Refrigerate, and spread copious amounts over toast, banana bread, or the carb of your choice.