I’ve tried this one with no luck and this Cooking Light rendition has been made a few times, but I’ve never been thrilled with the results. I have a wonderful recipe for pumpkin bread that I can eat for days but I’ve yet to find a banana bread recipe worth keeping.
See, I’ve got this problem: I love bananas. I eat at least one a day, sometimes two. Maybe it’s because they are a little more filling than some of it’s other fruit relatives or maybe it’s because they are just plain cheap, but I buy two big bushels every Monday and leave them at work. In an ideal world this would be fantastic – my potassium would be through the roof and they would all get gobbled up before nature takes it’s course, but this is rarely the case. The instant I start seeing any brown specks on a banana I won’t touch them. It’s as if the plague has taken them over and I want nothing to do with the soft innards behind the fading yellow peel. I like my bananas green (thanks, Dad!) and won’t eat them once they’ve started to turn.
If you open our fridge on any given day you will likely find at least 5 or 6 frozen bananas, blackened and shriveled and often leaking juice everywhere. I attempted to give it another shot with a new recipe and succeeded. This bread is awesome! There are so many banana bread recipes where walnuts are thrown in and this one uses almonds instead, with brilliant results. I took this with me on a trip with friends and it got devoured. It’s also quite pretty to look at, don’t you think?
- 2 eggs;
- 1 cup brown sugar;
- 1/3 cup vegetable oil;
- 1½ cup very ripe banana, mashed;
- 2½ tsp vanilla extract;
- 1½ tsp almond extract;
- 2 2/3 cup flour;
- 1 tsp baking soda;
- 1 tsp baking powder;
- 1 tsp salt;
- 2 tsp cinnamon;
- 1 tsp nutmeg;
- 1 cup plain yogurt;
- 1 cup sliced almonds – ½ cup for inside cake, ½ cup for top. If you prefer you can omit the almonds inside the cake, although I highly recommend it!
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer beat eggs, sugar and oil together. Add the banana, vanilla and almond extract, then stir in cinnamon and nutmeg.
- In a separate bowl combine flour, baking soda, baking powder and salt. Add to egg mixture just until blended, then gently stir in yogurt and ½ cup almonds, if using.
- Pour batter into greased 9×5 inch loaf pan. Sprinkle sliced almonds on top and bake for about an hour or until a toothpick inserted in the center comes out clean. To prevent overbrowning tent with foil after about 35 – 45 minutes. Allow to cool for 15 minutes in pan and then remove and cool completely on wire rack. Enjoy!