For years, I have said I was going to make banana bread with the next batch of bananas that get super ripe. They almost always meet their fate via Vitamix, because I can be a lazy human + its easier to toss them into smoothies. After being on an insane cooking kick this week, I looked at my sad, brown bananas + decided they deserved something different, but still on the healthy side. After figuring out what ingredients were necessary to make banana bread [which seems to be a very forgiving recipe, ingredient-wise, which is good for impulsive//impatient bakers like myself], this is what I came up with.
1 1/2 cups whole wheat flour
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed [I used my fork to squish 'em up]
2 large eggs, slightly beaten
1/3 cup olive oil
1/4 cup Noosa Coconut Yoghurt [I get it at Target, but you could sub Greek yogurt if need be]
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Coat muffin pan with a non-stick spray or use paper liners.
In a large bowl, add dry ingredients + mix with a whisk [you can sift if you'd like, but this is faster + less mess to clean up, at least in my world]. Set aside.
In a separate bowl, mix wet ingredients together. Fold in the dry ingredients + mix well.
Scoop into muffin pan, only filling three quarters of the way- these babies need room to grow.
Cook for 15 minutes. Cool on stove [in the pan] for 5 minutes, then put onto rack to cool for additional 10 minutes.
This recipe makes anywhere from 14-16 muffins, depending on how high you fill the pan. If you only have one muffin pan, pour the rest in a loaf pan//small glass dish [coated with non-stick spray] + let that cook for an extra five after you take the muffins out.
Seeing as I went pretty mellow on the ingredients in here, I didn't feel guilty splitting open a muffin + adding a bit of butter. Its amazing if you do it while they're still hot, but you can toss the muffin in the oven//microwave to warm it up.