- 1 stick (1/2 cup) room softened butter
- 3/4 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 mashed bananas
- zest of one clementine
- 2 cups flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup maple yogurt (you could use vanilla)
- *For topping
- 2 tbl sugar
- 1 tbl pumpkin pie spice
back in the day when i first started blogging i posted this recipe for banana bread. as you can tell from that post things have changed. i’ve become a lot more comfortable in my own skin as a cook as well as a blogger. my words and thoughts now a day seem to flow. i’m more open to changes in recipes and feel a lot more comfortable telling you.
we love this banana bread recipe and i rarely stray far from the original…except for today. in keeping with the thanksgiving theme around here and coming up with new ideas for our dinner i thought why not? my kids have been hounding me for banana bread and j begged me to add pumpkin. yes, that is what i said, pumpkin.
not being fully prepared at the moment, we have yet to buy anything to make desserts, we are out of pumpkin puree. the next best thing, pumpkin pie spice
Banana Bread with a twist
to prepare: pre-heat oven to 350f. butter or spray loaf pan to prevent sticking.
- with a mixer whip the butter at med speed adding one by one: brown sugar, eggs, vanilla, mashed banana and clementine zest.
- in a separate mixing bowl sift together flour, baking soda and powder.
- take the bowl off the mixer, add half the dry mixture. mix with a spatula, add half the yogurt and mix. add the rest of the flour, mix and add the rest of yogurt.
- spoon into a loaf pan and sprinkle on the sugar an pumpkin pie mixture. take a knife and swirl it around gently into the banana bread.
- bake for 50 minutes or until a knife or toothpick inserted comes out dry.