Selena Robins, Author

You know how you buy a bunch of bananas vowing to eat one every single day; but then somehow they start to turn develop a mushy texture faster than you can say potassium?

Have no fear; you don’t have to toss them. Roll up your sleeves, peel those sad-looking little guys and bake up a zesty, easy-to-make banana bread.

This recipe is so delicious that it will inspire you to over-rippen your bananas on purpose.

Banana Orange Bread

Ingredients:

2 cups (250g) all-purpose flour
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup (113g) butter, softened
3/4 cup (150g) packed brown sugar
2 large eggs, room temperature, beaten
3 TBSP orange rind
1/3 cup (80g) plain yogurt, (or sour cream) room temperature
1 and 1/2 cups (345g) mashed bananas
2 tsp. vanilla extract

Optional: 3/4 cup (100g) chopped nuts (pecans or walnuts)

Directions:

• Preheat oven to 350°F (177°C)

• Line a 9 x 5-inch metal loaf pan with parchment paper or grease it well with non-stick spray.

• In a medium bowl, add flour, baking soda, and salt. Whisk together.

• Using a handheld or stand mixer, beat butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.

• On medium speed, add the eggs one at a time, then add the yogurt, mashed bananas, orange rind, and vanilla until well combined.

• Slowly add the dry ingredients to the wet mixture, using the speed on low, until all the ingredients are well mixed and no dry flour remains.

• Be careful not to overmix.

• At this point, if you are using nuts, then fold them in with a spatula.

• Pour batter into your prepared loaf pan.

• Cover the loaf pan loosely with aluminum foil and bake for 55-65 minutes, depending on your oven’s timing.

• After 35 minutes (or halfway through baking time), remove the foil.

• Continue baking until the center comes out clean with only a few small moist crumbs when you insert a toothpick.

• When done, allow the bread to cool in the pan for 10 minutes, then remove it and let it cool on a wire rack.

• You can store the bread at room temperature for 2 days or cover it well and store it in the refrigerator for up to 1 week. This bread also freezes well.