I don't know much, but I do know banana bread. Last week and today (Saturday) I baked double batches of my banana bread. The basis for my recipe was called Glazed Banana Spice Loaf in Muffins & Quick Breads, edited by Linda Fraser. I have made many improvements on the original and today's loaves are my best yet. Sometimes adding an ingredient, like pureed coconut or cinnamon make a difference. However, sometimes it is a case of addition by subtraction. The original recipe called for a lemon glaze to be added after the loaf cools. No kidding, lemon glaze on banana bread, sacrilege.
A friend left a jar of pureed coconut at my house. I warmed the contents and substituted it measure for measure for the 1/2 cup of butter. The loaf was a bit more dry, but the teacher I shared it with had no complaints. Also, don't fear that the taste will be too coconutty, it was barely discernible.
So, below is my recipe, 2/3 of which remains true to the original, the other additions or variations are mine. I hope you make a loaf, or two, and enjoy.
JEN'S Banana Bread
1 to 1 1/2 ripe bananas
1/2 C butter, softened at room temperature
3/4 C granulated sugar
2 eggs, at room temperature
2 tsp vanilla extract
1/4 C milk
1/2 C Greek yogurt
1 1/2 C flour
1 tsp kosher
1 tsp baking soda
1/2 tsp grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 C walnuts, chopped (optional)
Preheat oven to 350 degrees and prepare a 9 X 4 inch loaf pan with baking spray. Remove the peel from the bananas and mash with a fork. Cream together the butter and sugar. Add the eggs one at a time and mix well. Add the vanilla and mix well. In a measuring cup use the fork from the banana to mix together the milk and Greek yogurt. Mix the mashed bananas into the butter mixture, then the milk/yogurt and mix well.
In a separate bowl sift together the flour, salt, baking soda and spices. With as little mixing as possible, incorporate the flour mixture with the butter mixture. Fold in the nuts, if you please.
Pour the batter into the prepared loaf pan. Bake at 350 degrees for 45-55 minutes. Allow to cool before removing from the loaf pan. Can sit covered on the counter 3-4 days, but it won't last that long.
*** Please note, I live in a Colorado town at 4,593 feet above sea level. You may need to make adjustments, but I have always found this recipe to be very dependable.