Demi's Moist Banana Bread

WHAT YOU’LL NEED:

• 1 cup almond flour

• 1 cup all purpose flour

• 1/2 stick of butter

• 1 egg

• 1 TSP vanilla

• 1/2 cup (or 1 cup to be sweeter) medium brown sugar

• 1 TSP Baking soda

• 1 TSP cinnamon

• 2 very brown and ripe banana

• 5.3 oz container of flavored Chobani yogurt

• up to 1 cup of a combination of toppings. When using fruit or chocolate chips, toss in a little bit of all purpose flour to coat first. This helps the ingredients stay suspended in the batter rather than sinking to the bottom.

  • Examples:

    • 1/2 cup mini chocolate chips + 1/2 cup frozen blueberries

    • 1 cup of toasted coconut + toasted almond slivers

STEPS:

1. Pre-heat oven to 350

2. Mix the wet ingredients including banana into a bowl

3. Sift the dry ingredients over the top of the wet ingredients

4. Mix well together

5. Add “toppings” into batter and fold

6. Take a standard loaf pan, and use cooking spray or butter to cover the inside of the pan with a thin layer

7. Cut a piece of parchment about 6 inches wide and 10 inches long to line horizontally across the width of the pan (the parchment should reach over the sides intentionally, and just line the middle of the pan across the width). This will help you lift the banana bread out of the pan when it’s done cooking…

8. Pour the batter into the greased, lined pan

9. Put in the center of the oven for 55 minutes

10. When done, take it out of the oven, and use the parchment paper to carefully lift the banana bread out of the pan and onto a cooling rack or a cutting board to rest

11. Rest the bread until it cools before slicing

12. Bread will keep very well for up to 5 days in an air tight container at room temperature.