Last week I was talking with my Mother-In-Law, and she said she was looking for a banana bread recipe on my site. I realized at that moment that I have never posted a banana bread recipe. I always feel I need to share new, unique, different dishes, but sometimes it is fun to share an old family favorite too. This banana bread recipe has been slightly adapted, but is a recipe that has been used by my Grandma and Mom all my life. When my recipe goes missing, or buried in a pile of too many recipes, my Mom or Grandma come to my rescue.
Are you trying to figure out why I have traditional banana bread in a scone pan? Well since I travel, I thought this would be a perfect way to grab-and-go each morning. I did have a little dough left after filling the scone pan, so I used a muffin pan for the remaining batter. Since there is Greek yogurt in the bread, it is best to keep it in the refrigerator.
Moist bread, full of flavor and happy memories!
15 minsPrep Time
25 minsCook Time
Preheat oven to 350 degrees Fahrenheit. Grease scone or muffin pan with cooking spray. When I use a bread pan, I grease pan with butter and flour surface of pan.
In mixer or medium bowl - Mix together sugar and butter, add in egg, and Greek yogurt. Then mash bananas and mix in to batter.
In small bowl - Mix together flour, baking powder, baking soda, and salt.
Add flour mixture into wet mixture, add in pecans.
In scone pan - Bake for 20-25 minutes depending on oven.
In Bread pan -Bake 45 minutes to 1 hour depending on oven.
I have been working on updating some areas of my blog, and social media pages. I have my RSS set up correctly finally, thank you to Barbara from Creative Culinary for her help. If you want to subscribe to my RSS feed, you can hit the subscribe button all the way at the top of my blog, on the right side.
Do you love banana bread as much as I do? Do you enjoy putting Greek yogurt or sour cream in your banana bread?