How many times have you had over ripe bananas sitting on the counter with the intention of making banana bread? I can tell you I’ve done that multiple times and then ended up having to throw them away because I never got around to making it. Don’t be so quick to throw them away this time because I’m going to share a super moist banana bread recipe that’s perfect for using very over ripe bananas. You want the bananas to have a good amount of browning, not only brown speckles.
I really believe the secret to a great banana bread is using very ripe bananas and yogurt, in this case, lebneh. If you’ve never heard or tried lebneh, I recommend you give it a try, it’s super yummy. Lebneh is a strained yogurt that’s had most of the whey removed. The end result is a thicker consistency than regular unstrained yogurt. It is also slightly tangier than regular yogurt but when combined with the sweetness of the bananas it creates a perfect combination. The other great things about this recipe is that it’s easy and you only require a bowl, a fork or potato masher to mix everything.
In this recipe, I also used pecans but you can substitute and use any other nut you prefer or not use nuts at all.
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