This is a super moist & delicious banana bread. Not only is it packed with flavour, it's packed with protein, too! I saw this recipe in one of my mom's many cook books. After making some changes here and there, out came the banana bread (after an hour of baking and over filling the bread pan... Note: do not do that!)
1/2 cup butter or margarine
1 cup granulated sugar
3 medium bananas, ripe & mashed
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
The changes I made:
0% fat Greek yogurt instead of butter/margarine
1 cup dark brown sugar (instead of granulated sugar)
4 ripe bananas (we had four, so why not use them)
2 cups whole wheat flour
approx. 1 tsp. cinnamon
1 cup raisins
1/2 cup pumpkin seeds (extra crunch!)
3/4 scoop of protein powder (I used a vanilla flavour)
Cream butter & sugar together. Add eggs in one at a time, until smooth. Blend in mashed bananas.
Gradually add flour and other dry ingredients, mixing until moisten. Transfer to a greased baking pan or loaf pan. Note: Do not pull a Holly and shove all the batter into one pan. It will flow over the sides and drip onto the bottom of the oven. Mom will not be happy. You will have to scrape the baked-on banana bread off the oven floor. However, the banana bread itself will taste delicious & half of it will be gone two minutes after it's out of the oven.
Mmm. Lunch is packed & the banana bread is for sure making an appearance. Happy baking!