So how many Saturdays do you get to host your mama for breakfast after she slept over the night before? So of course: flowers, coffee, and banana bread.
It only takes about 20 minutes to mix up this recipe and if you’re home for the morning then just mix it when you wake, and stick around for another hour — it stays in the oven for 65 minutes.
I’ve posted my recipe at the bottom. Happy baking, weekend loves!
Jiji’s Banana Bread
2 cups all-purpose flower
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
2 tsp cinnamon (keep one more teaspoon on the side)
1 cup brown sugar (keep two more tablespoons on the side)
2 thick over-ripe bananas, mashed
1 strawberry yogurt (5.03 oz cup)
Preheat your oven to 350 degrees F (175 degrees C).
Lightly grease a 9×5 inch loaf pan (I spray mine with PAM cooking spray and then lightly pad off excess with a paper towel)
In a large bowl, cream together butter and the cup of brown sugar. Mix in eggs, yogurt, and mashed bananas until well blended. Pour in flour, baking soda, salt and cinnamon and stir it together just long enough to blend all the ingredients.
Pour your batter into your prepared loaf pan, and here’s the fun part: sprinkle lightly on top the extra two tablespoons of brown sugar and one teaspoon of cinnamon (yum!)
Bake your bread batter in preheated oven for 60 to 65 minutes, until a fork inserted into the center of the loaf comes out clean.
Slide a knife against the edges of the pan to separate the sides of the baked bread from your pan and then let your baked bread cool in the pan for about seven to 10 minutes before you remove the bread and place on a tray to finish cooling. Once cooled, keep your banana bread moist by placing it in a bread bag.