Before moving to California, my grandma gave me a cookbook to encourage me to make meals for myself every now and then. She knew I was going to be diving into a pretty frugal lifestyle, primarily living off eggs, bread and peanut butter but wanted me to treat myself to a home-cooked meal every now and then (’cause she’s the sweetest!).
Now, I can’t say that I ever made too many of the “meals” in that cookbook, but I did make a lot of the desserts, my favorite being the easiest, tastiest banana bread of all time (made even better with mini chocolate chips).
As November is National Bread Month (and Sunday is Homemade Bread Day), I thought I would share the coveted banana bread recipe with you all today and a few other bread recipes, too!
2 cups all purpose flour
3/4 cup sugar
3/4 tsp. baking sode
1/2 tsp salt
3 very ripe bananas
1/3 cup plain yogurt
2 large eggs
3/4 stick butter (room temp)
1 tsp vanilla
*Optional (but highly recommended): 3/4 cup mini chocolate chips
Instructions: Pre-heat oven to 250 degrees F. Grease a 9×5 inch loaf pan. Combine all dry ingredients in a large bowl. Mash bananas. Combine all wet ingredients in a medium bowl. Slowly fold banana mix into large bowl until just combined. (*Add chocolate chips!) Scrape batter into loaf pan. Bake for 55 minutes or until toothpick comes out clean. BOOM!
Oh . . . did we mention that it’s also Peanut Butter Lover’s Month, too? This Peanut Butter Bread recipe sounds delicious:
If you’re looking for treats for the little ones in your family, check out these great music-inspired recipes from our own chef, Jeff Parker.