Charlotte banana lovers have spoken (actually tasted) and crowned “Charlotte’s Best Banana Bread” following two days of bake-offs and blind taste tests at the Community Culinary School of Charlotte in honor of today’s designation as National Banana Bread Day. The winner, Dole’s Loaded Banana Bread, is made with premium DOLE® Bananas, eggs, almond milk yogurt and crushed pecans. Here’s the delicious recipe!
Loaded Banana Bread
- Nonstick cooking spray
- 1½ cups white whole wheat flour plus additional for dusting
- ½ cup coconut sugar
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 5 medium very ripe DOLE® Bananas, mashed
- ¼ cup almond milk yogurt alternative
- ¼ cup natural buttery spread with olive oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- ¼ cup crushed pecans
Allergens: Eggs, Tree Nuts, Wheat
- Preheat oven to 350°F. Spray an 9 x 5-inch loaf pan with nonstick cooking spray; dust bottom and sides of pan with flour.
- Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk eggs in a large bowl; stir in bananas, yogurt, buttery spread and vanilla extract. Add flour mixture and stir just until combined; pour into prepared pan and sprinkle with pecans. Bake bread 1 hour 5 minutes or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
- Cool bread 10 minutes on a wire rack; run a small knife around edge of pan to loosen and remove bread from pan. Cool completely on wire rack; cut into 10 (¾-inch-thick) slices.
Tips & tricks
For a twist, replace 1 banana with 2/3 cup diced strawberries; fold into batter with bananas in step 2.