You know when you’re at the grocery store and you see some bananas and you’re like, “hey, those are good for my body, I’m going to get some of those”? So you get them and then two weeks later you notice brown bananas in the corner of your counter top behind some Pop-Tarts. Well lucky for you I have the perfect recipe to eliminate your overripe banana sorrows with this incredibly moist banana bread. Don’t cry, everything will be okay, just make the bread and put down the Pop-Tarts.
Photography by Sophie Marie Creative
- 3 ripe bananas (the browner the better)
- 1/2 cup Greek yogurt
- 3 eggs
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 stick salted butter
- 1/4 cup bourbon
- 1 1/2 cups flour
- 1 tablespoon baking soda
- Pinch of salt (about 1/8 teaspoon)
- 1/2 cup flour
- 1/2 cup oats
- 4 tablespoons salted butter
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- Pre-heat the oven to 350 degrees.
- In a small sauce pan melt the butter over medium heat. Continue to simmer until the butter turns a light golden brown then add in the bourbon and simmer until it is a deep golden brown. Remove from the heat.
- In a large mixing bowl, mash together the bananas, Greek yogurt, eggs, sugars, and vanilla. Mix in the brown butter.
- Fold in the flour, baking soda, and salt until just combined, careful to not over-mix.
- Spray a loaf pan with cooking spray then pour in the banana bread batter. Sprinkle the top with the streusel.
- Bake for 45-60 minutes or until browned and a toothpick comes out of the middle clean.
- Allow the bread cool for about 15 minutes before slicing.
Makes 8 thick slices