Getting things done with a toddler in tow just isn’t as easy as I thought it would be. My son is now 16 months old and he’s such a bundle of energy. He races through the day, from activity to activity, and most of those activities are pretty destructive. Yesterday morning, as I tried to do dishes, he was behind me in the kitchen, spilling his breakfast of rice krispies all over the floor. Then I tried to pick his toys up in the living room and he snuck up behind me and pulled all the DVDs off their shelves.
So often things get left undone because I know it’ll just result in extra work for me. But then last night, in that hour between dinner and bedtime, there were three ripe bananas just sitting on our counter crying out to me. I thought about making my banana nut muffins, but I was out of muffin liners and my muffin tins have completely lost their nonstick quality. So banana bread it was!
I found a few recipes online for inspiration and made a few healthier swaps. I cut the sugar in half (and then left out even more in my final recipe), swapped the sour cream for greek yogurt and skipped the sugar topping (seriously, why? Ripe bananas are so sweet already!). My son helped me cook with he stood in his toddler tower (seriously, can’t recommend this enough for keeping a toddler entertained while you cook in the kitchen). He mashed bananas (then he started trying to eat mashed banana off the mashing fork). He stacked and unstacked the measuring cups. And I managed to keep him busy long enough to preheat the oven, mix up the wet and dry ingredients, dump it all together and put it in the oven!
On an side note, this bread isn’t just easy, but also addictive! As soon as I took these photos, I immediately ate this slice (with my third cup of coffee of the day, as toddlers don’t understand sleeping in on Sunday mornings).
Quick and Easy Banana Bread
- 3 very ripe bananas
- 1/3 cup plain greek yogurt (I just used 1 100g container)
- 2 large eggs
- 1/4 cup neutral oil (I used canola)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 tbsp white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- (optional) 2/3 cup chopped walnuts
Preheat the oven to 350°F. Grease a 9-inch loaf pan with the same neutral oil you’re using in the batter. In a large bowl, mash the three bananas very well (if a toddler is helping, you may want to give it one quick mash yourself to ensure there are no lumps!). Add the greek yogurt, eggs, oil and vanilla.
In a separate medium bowl, whisk together the flour, sugar, brown sugar, baking soda and salt. Add the dry ingredients to the wet ingredients, mixing just until combined. Stir in any mix-ins such as chopped nuts if desired, then scrape the batter into the prepared loaf pan.
Bake the bread for 50 to 60 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool before slicing. Once it’s completely cool you can remove it from the loaf pan and store in a tupperware container for up to four days.