Banana Bread

I LOVE banana bread, luckily so does my family otherwise I’d make quick work of it all on my own. This recipe is very versatile and easy to modify. It’s so quick and yummy! It usually only lasts a couple of days in our house.

I have made this recipe thousands of times in my life. When I was growing up my mom found the recipe in a WIC book and we fell in love with it. Over the years I’ve played with the recipe here and there. Added half the sugar, more bananas you name it. So, when I started searching for something to bake with my egg yolks and came up dry it hit me THIS banana bread was the ticket.

Ok here’s the thing about egg yolks there’s a little less rise when you use them, they also tend to add a more creamy texture to whatever they are added to. After realizing this I was at a loss as to why this wasn’t my first thought.

The reason I say that is because I learned over the years that bananas tend to cause bread to rise higher and be fluffier and less dense. When you add only egg yolks you’re basically counteracting this phenomenon. It also means that although my recipe states the need to cool overnight in the fridge a whole 6-8 hours will not be necessary. If you happen to bake this around 10 am on a Saturday or Sunday you can definitely gobble up this deliciously dense bread around noon. We all know when it comes to treats patience is not high on anyone’s wishlist, which is also why I always use my KitchenAid mixer to mix up this lovely loaf. Anthropologie has some amazingly cute spatulas that I’m obsessed with!

Give this recipe a shot and let me know how it worked for you, comment on this post, on my Instagram, or on my Facebook page!

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5 from 1 vote

3 Yolks Banana Bread

This recipe is based on a simple banana bread my mom used to make for me. It's fast and easy a great first bake if you want to bake a quick bread. It works best with over-ripe bananas as they tend to mash up more readily. As as a twist I've started using the remnant eggs yolks from my separated macaron cookies. I'd searched the web for recipes but they were alll so out of my normal baking desire and I needed something simple easy and comforting. This is definitly a great fit.

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: banana, bread, nut

Servings: 12 Slices

Equipment

• Electric Stand Mixer with Paddle Attachment
• Measuring Cups
• Measuring Spoons
• Baking Pan(/s)
• Spatula
• Cake Release

Ingredients

Wet Ingredients

• ½ cup Butter
• 3 Mashed Bananas medium size
• 3 Egg yolks save the whites for your macarons!

Dry Ingredients

• 1 cup Sugar
• 2 cups Flour
• 1 tsp Baking Soda
• ⅓ cup Chopped Nuts optional
• 1 pinch Salt
• 1 tsp Cinnemon

Instructions

• Pre-heat the oven to 350°.
• Cream the butter and sugar together.
• Add the mashed bananas and egg yolks. Mix until just combined.
• Add the flour, soda, cinnemon ⅓and salt.
• Bake in a greased bread pan for 70 minutes or until top is dark caramel brown and a toothpick stuck in the top crevice comes out clean.
• Remove from oven and place on cooling rack for 15 minutes.
• Wrap tightly and store in the fridge overnight for easy slicing and better flavor.

Notes

Play with this recipe a bit! It’s very resilient. I like to use bread flour or half bread flour half whole wheat flour. I also like to sneak in some ground flax seeds to make sure my kids are getting their omegas. Keep your extras equal or less than a third of a cup.