While many of friends hole themselves up in the library for days on end during finals, I prefer to study (or not) outside of the library. So, I usually try to get work done at home. When I get bored or stressed out, I put my books down and head to the kitchen. Without fail.
This time around, I decided I should make banana bread. I do not like throwing things out and my bananas were a little past “peanut butter and banana sandwich” status. So, the obvious and most delicious option would be banana bread. I’m all for delicious. I tried to make it a little healthier also by using less butter and adding lowfat yogurt instead. Banana bread is great, too, because there aren’t any real complex ingredients in it, all things that you or a roommate should have in the kitchen. I started with the Cooking Light recipe, and then added/changed some of the ingredients.
Also, a challenge that I have when baking is that my kitchen is not equipped with any sort of hand mixer, whisk, beater, nothing. (I will definitely be purchasing one over the holidays for next year) But, I was able to make it with just a wooden spoon! Victory.
What you’ll need:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 stick of butter (1/4 cup), softened at room temperature
3 over ripe bananas, mashed (I only had 2, and it’s still delicious and banana-y)
1/3 cup plain lowfat yogurt
1 teaspoon vanilla extract
1 cup chopped walnuts
1 1/2 cups semisweet chocolate chips
What to do:
Preheat oven to 350 degrees F.
Mix together flour, baking soda, salt, and cinnamon with a whisk or lightly with a fork.
Cream butter and sugar. Mix vigorously or beat for about a minute, until well blended. Add in one egg at a time, making sure it’s well blended after each addition. Add in the bananas, yogurt, and vanilla and mix until blended. Add flour mixture slowly and mix until completely combined. Fold in walnuts and chocolate chips.
Bake loaf for approximately 60 minutes, or until top is dark brown and a toothpick comes out clean when inserted into the center.
If making mini muffins, bake for around 15 minutes, check frequently (ovens vary).