Design. Create. Decorate.

Design. Create. Decorate.

Saturday, February 7, 2015

Brown Bananas & Silver Linings

Wasted food makes us just a little crazy, and with two picky-eater kiddos, this is a pretty regular occurrence at Quince Cottage. At least with bananas, there's a way to use food that's past not only its "sell by" date, but also its "eat in its natural state" date.
So, when we saw those two extremely dark bananas languishing in the fruit basket there was only one thing to do - make Banana Bread.
A long time ago we stumbled on this delicious recipe, and therefore we don't even know where credit is due. But whoever you are, thanks!
This particular banana bread is dense, not soft and crumbly like a typical quick bread. It tastes like bananas, and isn't overly sweet. You can add pecans, or walnuts if you like. Chocolate chips would be great too.

Greek Yogurt Banana Bread © Rhiann Wynn-Nolet


1/4 C butter (half stick)
2/3 C sugar
2 eggs
1/2 tsp vanilla
8 oz. plain Greek yogurt
2 mashed bananas
2 C flour
1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

1. Cream butter and sugar in mixing bowl until light and fluffy
2. Add eggs, one at a time, then vanilla
3. Add yogurt and mashed bananas
4. Combine dry ingredients and add in batches (this controls flour "puff")
5. Grease bottom only of loaf pan
6. Bake at 350 degrees for 50-55 minutes (toothpick test)
7. Let cool in pan for 10 minutes before removing

Quince Cottage style is where rustic and sparkly rub shoulders. Think gilded mirror against a weathered plank wall, and you'll know what we mean. 
We prefer our opulence a little beat up and our recipes