This is probably not the healthiest version of banana bread you can make but what it lacks in health consciousness it makes up for in blissful, unabated sinfully delicious flavor. The recipe is actually quite simple and includes no added sugars or fats which is misleading and here’s why:
For those of you who’ve ever considered including a tub of frosting in their banana bread, know that it is not only possible but also amazingly worth it. Before you alert the health nazis know that I am 1. very pregnant and 2. …I don’t really have any other excuses, I incorporated a tub of frosting into some banana bread and it was amazing and I’m allowed to do it because Amurrrrrica. Also, I’m not going to wax poetic about how delicious this was because until you’ve tried it, you will have nothing to compare it to.
3-4 medium ripe bananas
1 egg
1/2 c vanilla yogurt (or any yogurt, really)
1 tub coconut pecan frosting (I used Betty Crocker)
1 3/4 c flour
2 tsp baking soda
3/4 tsp salt
-Preheat oven to 350 F and grease 9×5 loaf pan
-In large bowl sift together flour, baking soda, and salt
-In separate bowl combine whole bananas, egg, yogurt, and 1 1/2 c coconut pecan frosting and set mixer to low until bananas are fully mashed and incorporated.
-Add wet mixture to the dry until just incorporated, do not over mix.
-Pour into loaf pan, distribute leftover frosting evenly in small dollops on surface of batter
-Bake 60-65 minutes
One of the best parts of this bread is the glaze that forms, caramelizes and crisps on top as the bread bakes. Don’t worry if some of the dollops on top sink into the loaf, it’ll be a gooey surprise for whoever gets that slice!