Ok, so I had all these ripe banana’s laying around and I needed to use them, fast. So, I made two recipes that you will love! First, I made a banana bread with sour cream. Currently, I am experimenting with greek yogurt, sour cream in my baking mostly because its a fun change of pace and also it can be used as a substitution for buttermilk. Lets face it how often do you have buttermilk in your refrigerator. I usually will mix greek yogurt or sour cream with regular milk till it has the consistency of buttermilk. Then, I have a bonus recipes, banana cookies! Both recipes are healthy and delicious. Enjoy! Happy Baking!!
Yields 1 6×9 pan for these rectangular bites, perfect for dipping in coffee.
- 1 1⁄2 cup plus 3 tablespoons Whole Wheat Flour
- 1 1⁄2 teaspoon Baking Powder
- 1⁄2 teaspoon Salt
- 1⁄2 cup Brown Sugar
- 1⁄2 cup Mini Chocolate Chips
- 2 Ripe Bananas, smashed
- 1 Egg
- 2/3 cup of sour cream plus 2 tablespoons of milk, mixed
- 1 teaspoon Vanilla
- 1/2 cup of walnuts (optional)
Preheat oven to 350 degrees. Grease a large loaf pan.
Mix together bananas, egg, greek yogurt, vanilla, and sugar.
Gradually stir in the flour, baking powder, and salt. Add in the chocolate chips, walnuts if using.
Evenly pour the batter into the pan about 1/2 full. Bake for 35-45 minutes ( I have a hot oven so may be closer to 45), or until toothpick comes out clean. Cool completely before removing and cutting.
BAKING BONUS !! BANANA COOKIES Y’ALL !
From pinterest of course:) These are fast and easy, which we all love!
(Makes 12-16 cookies)
2 medium ripe bananas, mashed
1 cup of uncooked Old Fashioned Oats
1/4 cup chocolate chips
Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a spoon, scoop up the batter and place on the cookie sheet. Bake for 12-15 minutes.