Kodiak Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Fork or potato masher
- 1 Wire rack
Ingredients
- 3 medium ripe bananas mashed
- 2 large eggs room temperature
- 80 milliliter melted butter cooled
- 80 milliliter honey or maple syrup
- 80 milliliter plain Greek yogurt
- 5 milliliter vanilla extract
- 240 milliliter Kodiak Cakes flapjack and waffle mix
- 5/2 milliliter baking powder
- 5/2 milliliter ground cinnamon optional
- 5/4 milliliter fine salt
- 80 milliliter dark chocolate chips optional
- 40 milliliter chopped walnuts optional
Instructions
- Preheat oven to 175°C and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Whisk in the eggs, melted butter, honey or maple syrup, Greek yogurt, and vanilla extract until well combined.
- In a separate bowl, stir together the Kodiak mix, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and gently fold just until no dry streaks remain.
- Fold in chocolate chips and walnuts if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let cool for at least 5 more minutes before slicing and serving.
Notes
For best texture, avoid overmixing once you add the Kodiak mix, or the loaf can become dense; use very ripe, spotty bananas for more sweetness and moisture, and adjust the honey or maple syrup slightly if your bananas are less ripe. If the top is browning too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes of baking. You can swap Greek yogurt for unsweetened applesauce for a lighter loaf, and vary mix-ins like blueberries, pecans, or shredded coconut while keeping total add-ins to about 120 milliliters so the bread still bakes through evenly. Letting the bread cool completely before storing will prevent a gummy texture, and the flavor actually improves by the next day.
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