Banana bread – a dessert for breakfast

Banana bread – a dessert for breakfast!

Ingredients:

• 3 very ripe large bananas, mashed (about 330 ml or 1⅓ cups mashed banana)
• 2 eggs, at room temperature
• 80 ml pure maple syrup (about 100 g)
• 120 g plain or vanilla Greek yogurt (full-fat or 2 percent)
• 1 teaspoon vanilla extract
• 220 g whole wheat pastry flour or white spelt flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 85 g butter, melted and cooled
• (can be substituted with olive oil or coconut oil)

Preparation:

• Preheat the oven to 180 degrees Celsius. Grease or line a 20×10 cm loaf pan with parchment paper.
• In a large bowl, mash the bananas, then mix in the eggs, the maple syrup, the yogurt, and the vanilla extract. Stir the mixture until smooth.
• In another bowl, sift together the flour, the baking soda, the cinnamon, and the salt.
• Slowly fold the dry mixture into the banana mixture, just until combined.
• Finally, gently stir in the melted, but no longer warm, butter.
• Pour the batter into the loaf pan and smooth the top.
• Bake for about one hour, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can cover it with aluminum foil.
• Let it cool in the pan for 10 minutes, then transfer it to a rack until completely cooled. Don’t be greedy, it will be even softer and more flavorful the next day.

Preparation time: 1 hour 10 minutes
Difficulty: easy