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.
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.