Banana Bread

Hello errybody.

Since our world seems to be crumbling down lately, I thought we need some self-care and love. I went for something simple but effective. Desperate times call for desperate measures.

I have to recognize that I had no idea what banana bread was before I moved to the states. The first time I heard about it, I pictured a baguette that tasted like banana. It didn't sound very appealing but, you know, you are a foreigner and you try to blend in. "Bring on the baguettes!" I thought. It was a pleasant surprise to find out that banana bread is more like a cake than a baguette. Yum.

During my two years as an Au Pair, I mastered the recipe (after ending up with a couple of really dry loaves on my first attempts). It was the perfect snack for the kids when I picked them up from school, and the best friend on a cloudy fall day. A hot drink is a must if you want to get the whole experience.

This was my first time making banana bread in Spain, converting volumes and temperatures from imperial to metric and using Spanish ingredients instead of American ones-- and it turned out great.

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INGREDIENTS:

- 1 1/2 cups flour (I usually use whole wheat but my mom only had white flour)

- 1 cup brown sugar

- 1 teaspoon baking powder

- 1/2 cup coconut oil (you could also use butter)

- 1 pinch kosher salt

- 1 cup yogurt

- 1 egg

- 2 medium size ripe bananas (mashed)

- Cinnamon and nutmeg to taste

1. Heat oven to 350

2. Line a loaf pan with parchment paper

3. In a mixing bowl, beat the melted coconut oil and yogurt at medium speed.

4. Add sugar and beat at medium speed for a couple of minutes.

5. Add the egg and bananas and mix until combined (it will look very appetizing).

6. Throw in the rest of the ingredients and mix until combined.

7. Pour into the loaf pan.

8. Bake for about 45 minutes. You want it to be golden brown (check that a knife comes out clean when you slide it into the middle of the loaf).

9. Serve and eat. Bon profit!

#banana #bread #sweet #comfortfood #recipe #bake