Our family seems to go on runs of eating bananas. We’ll go through ten in three days and buy more but then only eat a few the rest of the week as the brown speckles continue to accumulate.
My go-to for using up brown bananas is a quick bread but I’ve yet to really hit on a home run recipe that isn’t overly loaded with sugar but still tastes good. Adapted from Triathlete magazine this one has a bunch of ingredients but is packed with potassium, healthy fats and protein. It’s moist, airy, fluffy, delicious, sort of nutritious and very satisfying.
The one drawback to this recipe off the top is the amount of ingredients. It’s not short.
Okay, let’s talk about the vanilla pudding. It’s not a completely new thing, but thanks to Chrissy Teigen and her viral Twitter banana bread recipe it’s enjoying a new life as the magic ingredient that gives the bread “a fluffy, moist texture.” Who am I to argue with a supermodel?
First step, blend the dry ingredients in one bowl. And then mix the mashed up banana, the pumpkin and the coconut milk in another small bowl.
Cream the butter and sugar, then add the eggs, one at a time, then the pumpkin/banana/coconut mixture.
Next, blend the dry ingredients slowly with the wet.
Fold in any add-ins that you are using. The recipe can handle 1 to 1 1/2 cups add-ins. For me, it’s not a quick bread without chocolate chips.
Finally, pour the combined batter into the prepared loaf pan and gently tap the pan on the counter to release any air bubbles. It’s going to bake for a good long time (65-75 minutes). Once a toothpick or knife comes out clean, remove from the oven and let it sit in the pan for 10 minutes before removing completely.
This bread is great for a quick healthy-ish breakfast or a sustaining mid-afternoon snack to get you through that late day craving or energy dip.
- 3/4 cup flour
- 1 cup spelt flour (or whole-wheat flour)
- 1 package instant vanilla pudding (3 oz)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 cup puréed pumpkin
- 1-2 ripe bananas, mashed
- 1/2 cup unsweetened, canned coconut milk
- 1 tsp vanilla extract
- 6 T unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup raisins
- 1/2 cup nuts or chocolate chips
- Preheat the oven to 325 degrees.
- Grease and flour a loaf pan (or line with parchment paper).
- Sift the flours, pudding mix, baking powder, baking soda, salt, and spices into a medium bowl, and set aside.
- In a small bowl, combine the mashed banana(s) with the pumpkin, vanilla and coconut milk, and set aside.
- Cream together the butter and sugar on medium speed until it’s light and fluffy.
- Turn the machine speed to low and add one egg. Mix until completely incorporated, then add the second egg.
- Mix again until completely incorporated.
- Add half of the banana mixture to the mixer bowl and blend completely on a low speed.
- Then add half of the flour mixture and mix until combined. Repeat with the other half of the banana mixture and the other half of the flour.
- Fold in the raisins, nuts and/or other add-ins of your choice.
- Pour the batter into the prepared pan, tapping the whole pan lightly on your work surface to make sure that it rests evenly, then bake for 60-75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
- Allow the loaf to stand in the pan for 10 minutes before removing.