Banana Bread
Turn overripe bananas into a delicious homemade treat with this easy Banana Bread recipe. Baked to perfection and ideal for breakfast, dessert, or an afternoon snack, it's a simple way to put your Wolf oven to work while filling your kitchen with the comforting aroma of fresh-baked goodness.
PREP TIME: 20 min
COOK TIME: 1 hour 15 minutes
LEVEL:
YIELD: 12 servings
Ingredients
10 tablespoons of unsalted butter, cubed
5 ripe bananas
1/3 cup 5% fat Greek yogurt or labneh
2 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons kosher salt
1 tablespoon turbinado sugar
Method of Preparation
- Preheat the Convection Steam Oven to Convection Humid 325°F or the Wolf Convection Oven to Bake 350°F. Grease a 9”x3” loaf pan and line with parchment paper, also greased.
- In a medium saucepan, brown the butter over medium heat. Swirl every so often while also scraping the bottom of the pan with a wooden spatula. The browning process will take about 6-7 minutes, remove from heat and allow it to cool.
- Peel and break 4 bananas into thirds and mash them in a stainless-steel bowl. Whisk in yogurt, brown sugar, vanilla, and eggs. Then pour in cooled brown butter, scraping as much brown bits from the bottom as you can. Set aside.
- In a separate bowl, combine the flour, baking soda, and salt. Then incorporate the dry ingredients with the wet. Whisk until you no longer see any white.
- Pour batter into prepared loaf pan. With the extra banana, peel and slice lengthwise, nestle it on top of the batter and sprinkle with turbinado sugar to crisp and caramelize while baking.
- Bake for 1 hour and 15 minutes, add an additional 5-10 minutes if when poked with a skewer it still comes out wet. Remove from oven and allow it to cool completely. Serve as is or with some whipped cream and berries.
