I love when I get to eat sinfully delicious baked goodies and don’t have to feel guilty about it! Don’t you?
One day I was scouring Pinterest for banana bread recipes, something of which I’ve never liked but was a request from my husband . . . the things we do for love. I came across THIS recipe from Chelsea’s Messy Apron and got pretty excited because for the first time EVER, I didn’t have to cut the sugar in a recipe.
Well . . . While making Chelsea’s recipe, I wasn’t quite paying the attention that baking deserves and made a few mistakes. I meant to just cut the recipe in half and, well, somethings didn’t get cut in half. My accidental adaptation of her recipe was so tasty that I now get really excited when I have a few old bananas!
Here’s what to do . . .
Preheat the oven and prepare your pans. I prepared 3 because I can never remember if I need 2 or 3 because I always forget to write it down. I only needed 2.
Then combine some flour and bit of salt and baking soda in a small mixing bowl and set it aside. In a separate bigger bowl, or in a stand mixer if you prefer, mash your bananas with a fork.
Then add in some greek yogurt (If you’re a yogurt hater like me, don’t worry, you can’t taste it. I promise!), and then once that’s combined, mix in an egg, some brown sugar, and vanilla extract.
Now that it’s good and liquid-y add in the bowl of dry ingredients, and mix well.
Finally fold in some oats, whatever oats you have will work. The original recipe calls for old-fashioned, but I accidentally bought quick cooking. Works great! Walnuts are also a great addition at this stage.
And don’t forget the dark chocolate chips! These are my contraband from the US.
Funny story. They hide the chocolate chips in the grocery stores here. For the longest time I couldn’t find them in any of the stores. Last year, I posted on Facebook how I couldn’t find them, so for Christmas each of my family members sent presents and each one of them sent several pounds of chocolate chips, of all different variety! Haha, I had so many we had to give them their own big shelf in the pantry.
Pour into your loaf pans and bake for about 30 minutes, until a toothpick comes out clean.