There is a major difference between Brandon and me in the way we find and decide on recipes. I use multiple sites, pour over a ridiculous amount of recipes, obsess over the different ingredients, and maybe decide on one by the end of the day. I’m out of control.
Brandon has a general idea of what he wants for dinner, goes to Food Network online, and finds a recipe in a matter of minutes.
THIS IS NOT FAIR!!!
Last night he wanted stir-fry, and like I said, he went online and instantly found a recipe: Christina’s Jerk Chicken…That’s really the name!
Earlier this morning, I was looking for a better banana bread recipe. It only took me a few minutes (woah) to find this Cooking Light recipe. I kept all of the ingredients the same, except I omitted the chocolate. As much as I love chocolate, I thought it would take away from the banana flavor. I thought this recipe was interesting because it didn’t call for vanilla or cinnamon: two ingredients I want to add to eveeerrryyything.
The bread had a perfectly browned crust. At first I thought it appeared too dark, but it was perfect.
The addition of the yogurt really helped create a moist bread. Typical banana breads use a lot of oil – ick – which, in my opinion, weighs it down. I also used very ripe bananas that hadn’t been frozen – I think this made a huge difference in the flavor. If you’re looking for a light, fluffy, and delicious banana bread, I definitely suggest this one! 🙂