Hello, hello there!
This is a recipe I wish I could make weekly, but my hips wouldn’t love me for it. This banana cake is so insanely tasty. You’ll be reaching for the knife to cut a slice multiple times a day.
I used to make this with sour cream, but I began using greek yogurt to make this slightly healthier. Hey, any little bit helps, right?
This banana cake is perfect for breakfast or an afternoon dessert. I’ve actually also made this in a bundt pan and turned it into a cake, which works extremely well, too. It’s basically your preference how you like to make this banana bread. The fluffiness and texture of the banana bread actually resembles a cake.
This bread/cake actually reminds me a bit of Entenmann’s Banana Crunch Cake, which was my absolute favorite dessert when I was growing up. I have no idea why they stopped making it, but it was a sad day indeed when the day came when they stopped selling that cake. But, I have to say, this comes crazy close!
One secret to this recipe is to make sure the bananas are overly ripened. I also freeze the bananas prior to making it. Then about an hour before I’m about to start baking, I remove the bananas from the freezer and leave them on the counter to soften. They eventually take on a softened/slushy banana consistency, which works perfectly with this banana bread.
When this is done, you can even drizzle with a bit of chocolate to top it off, if you desire, truly making it a copycat to the Entenmann’s Banana Crunch Cake.
However you choose to make it, either as a bread or a cake, I hope you enjoy it!
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Ingredients
- **Note – I like to freeze the bananas once they are overly ripe, then when I am going to make the banana bread I take them out of the refrigerator and leave them on the counter to get them to an almost softened/slushy state to use in the banana bread.
3 large bananas, overly ripened
2 large eggs
1/2 cup butter, softened to room temperature
1/2 cup of plain greek yogurt
2 tsp vanilla
1 cup granulated sugar
1 tsp salt
1 1/2 cups flour
1 tsp baking soda
baking spray
Directions
- About an hour before you’re going to make your banana bread, take out a stick of butter from the refrigerator and allow to get to room temperature. Remove the three frozen, overly ripe bananas from the freezer and place in a bowl on your counter.
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x5x3 bread loaf pan with baking spray.
- In a mixer, cream the 1/2 cup (1 stick) of butter and 1 cup of sugar with the paddle attachment. Mix until fluffy.
- Add the 2 eggs and mix on low until just incorporated.
- In a separate bowl, whisk 1 1/2 cups of flour, 1 tsp of salt, and 1 tsp of baking soda, then add to the mixer and mix until just combined.
- Peel the three large bananas once they have softened from the freezer and add to the mixer.
- Add 1/2 cup of greek yogurt and 2 tsp of vanilla to the mixer. Mix on medium until it is incorporated. ** Do not over-mix otherwise the bread will become stiff.
- Transfer mixture to the bread pan and cook for approximately 1 hour – 1 hour and 10 minutes, or until the tester comes back clean.
- Allow the pan to cool before transferring bread loaf to a cooling rack.
