I made an easy banana bread recipe and included Fisher Nuts that were sent to me for review purposes. All opinions are my own. I slightly modified a banana bread recipe that I found on Simply Recipes. It was my first time making banana bread, so no way was I just going to wing it!
Fisher Nuts are perfect to have on hand all the time. They come in resealable bags and are very convenient to use in a variety of recipes. Not just for baking, Fisher Nuts can add flavor to many food recipes, as well! You can also just grab the bag and start snacking.
Last time I made Nutella Muffins with Almond Slivers and they were a hit. This time I had some overly-ripe bananas, so I thought I would give banana bread a whirl. We have a habit of letting good bananas go bad. I’m trying to catch them while they are ripe and still good enough to use in baked goods.
Banana bread is great to make all year round. I love to have it in the house if guests are coming over. Plus, just baking it makes the whole house smell amazing. It’s delicious to eat plain, with butter, heated up, or just room temperature. I’m a huge fan of banana bread.
Easy Banana Bread Recipe
This is a very easy banana bread recipe, once again – slightly modified from Simply Recipes. It was also recommended to me by my Aunt! I used plain 0% fat Greek Yogurt instead of butter and used 3/4 cup of organic cane sugar instead of regular. I also added about 1/4 cup of Fisher Almond Slivers to the recipe.
- 3 bananas, ripe, mashed
- 1/3 cup Greek Yogurt, plain
- 3/4 cup sugar , I used organic cane sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch salt
- 1 1/2 cups all-purpose flour
- 1/4 cup almond slivers, of Fisher Nuts of your choice - I used almond slivers
- Preheat oven to 350 degrees.
- With a wooden spoon, mix bananas and Greek Yogurt.
- Mix in sugar, egg, and vanilla.
- Sprinkle and mix in the baking soda and salt.
- Add flour and mix.
- Pour mixture into a buttered 4 x 8 loaf pan.
- Bake for 1 hour.
- Cool on rack.
- Remove from pan and slice to serve.
Serving Size:1 loaf
Amount Per Serving: Calories: 1847 Saturated Fat: 3g Cholesterol: 167mg Sodium: 1190mg Carbohydrates: 382g Fiber: 17g Sugar: 197g Protein: 41g
More Banana Recipes to try:
The end result was a pretty dense and moist banana bread. I used 4 bananas and next time would probably only use 3. I would have preferred a slightly more cake-y bread, but Mike loved it. Overall, it was pretty darn good.
What’s your favorite way to bake banana bread? Do you like to add in different chips or nuts? Comment below with your suggestions.