Delicious Double Banana Bread Recipe Is Banana Bread With a Banana On Top (9 Ingredients) by Elisa Schmitz
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What's better than banana bread? Double banana bread, of course. What's double banana bread? Banana bread with a banana on top! The simple touch of adding a sliced banana on top of banana bread batter before baking is a flavor game-changer. If you're a banana bread lover, you have to try this delicious double banana bread recipe.
Slicing a banana lengthwise and laying the slices on top of the batter before you bake the bread results in an extra-sweet, almost caramelized top layer. The finished loaf has a more intense banana flavor that tastes as delicious as it looks. It's a simple touch that creates an elevated presentation and taste. Amazing!
The base of this recipe is similar to our family favorite banana bread that my husband calls "happiness on a plate." He's not wrong; it's really that good! The Greek yogurt (check out the health benefits of Greek yogurt) helps the loaf turn out perfectly moist and adds a bit of protein, while the overripe bananas add just the right amount of sweetness (check out the health benefits of bananas).
To make this elevated banana bread recipe, you'll need the following ingredients: ripe bananas, eggs, butter, plain Greek yogurt, sugar, vanilla extract, flour (all-purpose or gluten-free), baking soda and salt. The chocolate chips and chopped walnuts are optional. You whip up the simple batter, lay the banana slices on top then bake the loaf until it's cooked through and golden. Easy and delicious.
I served this divine double banana bread for dessert because it's just so elegant and perfectly sweet. But it's wonderful for breakfast or as part of a leisurely weekend brunch, too. We also love to snack on it any time of day.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 to 55 minutes (ovens vary)
Total Time: 65 to 70 minutes
Servings: 10
Ingredients
- 3 large bananas (two overripe for the batter; one ripe, but not overripe, for the top)
- 2 large eggs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups flour (all-purpose flour or gluten-free flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Here's how to make it:
- Gather two large overripe bananas and one that's ripe, but not overripe. You want a banana that will stay intact, not fall apart, as you slice it. In a medium mixing bowl, mash the two overripe bananas and set them aside. On a cutting board, carefully slice the third banana lengthwise into about 1/8- to 1/4-inch-thick pieces. I had a pretty straight banana and got three clean slices out of mine, and I cut off the rounded edges so I would have flat, cut sides on each side of the slices (to help prevent sinking into the batter). Set slices aside.
- In a large mixing bowl, add the mashed bananas, eggs, melted butter and Greek yogurt. Whisk to combine. (Instead of Greek yogurt, you could use sour cream.)
- Add the sugar and vanilla. Whisk to combine.
- In a medium mixing bowl, add the flour, baking soda and salt. Whisk to combine. (To make this recipe gluten-free, use gluten-free flour.)
- Add the dry ingredients into the wet ingredients and stir until just combined. Do not over-mix.
- Fold in the chocolate chips and walnuts, if using.
- Evenly spread the batter into an 8x4-inch loaf pan that's been sprayed with cooking spray or lined with parchment paper.
- Gently lay the banana slices on top of the batter. (You can sprinkle some sugar or brown sugar on top for additional caramelization, if you'd like it even sweeter.)
- Bake in an oven that's been preheated to 350 degrees F until cooked through and golden brown, about 50 to 55 minutes, or until it passes the toothpick test. If the loaf is getting too brown on top, cover it with aluminum foil.
- Allow loaf to cool before slicing and serving. Store leftover banana bread in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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