I’ll be honest… I LOVE banana bread (especially Greek yogurt banana bread), but I never have enough bananas to make them. My kiddos always finish off the bunch before the bananas are ripe enough to use! I feel like most people have the opposite problem–not eating them fast enough and then not knowing what to do with the mushy, less-than-appetizing, brown-peeled bananas.
I actually just discovered that my local grocery store sells overripe bananas for a discount price! I’m not sure why I didn’t know about this sooner, but now I won’t have to hide the fresh bananas from my kids. ? Seriously though, I usually have a secret stash hidden so that I can get them ripe enough for this banana bread recipe!
Regardless of how efficient your household is at polishing off bunches of bananas, I have some tips on how to make sure you have some that are perfectly sweet and overripe for baking.
How ripe is “overripe” enough for banana bread?
The BEST bananas for this banana bread recipe are mushy, brown-spotted, and even sometimes black! This is because as the bananas continue to ripen, a chemical reaction in which starches break down causes an increase in sugar that gives them the sweet flavor that is perfect for bread.
If your bananas are taking too long to ripen, try putting them in a brown paper bag with an apple, closing it off, and leaving them for a day or two.
If you are in more of a hurry, try the oven method. Put your bananas lined up on a cooking sheet, and bake them at 300° F for about half an hour, or until black. Allow them to cool before using them for baking. This method is adequately effective, but I find the flavor to be better when allowed to ripen naturally.
Why Greek Yogurt in Banana Bread?
You may be asking, why use Greek yogurt? It makes the banana bread extra moist! Some recipes use sour cream or oil to add extra moisture. However, Greek yogurt has the same effect without the extra fat. It’s a much healthier option!
Try this recipe out and let me know how it goes in the comments below!