Written by Pui Yi Ng from Grobo, a smart indoor gardening system that grows fresh food and medicine for you. Click here to learn more about Grobo.
I am a huge fan of raspberries, blueberries, strawberries, nectarines, and peaches. Luckily for me, the summer time is great for these local fruits!
The food industry has evolved a lot over the years, to the point where it allows us to have almost any fruit or vegetable all year round. When I was younger, I use to think this was such a wonderful and blessed concept. Yet now that I think about it, it’s better to try to buy your produce when it is in season.
WHY SHOULD I BUY MY PRODUCE IN SEASON?
For one thing, it will taste better! This is because crops picked at their peak will be more fresh and ripe. Simple as that.
Secondly, it’s healthier! It takes weeks for imported fruits or vegetables to reach your grocery store or house. In this time, the produce loses a lot of its nutrients. The shorter the time span between picking the food to eating it, the more nutrients you get.
Anyways, moving on to the delicious banana bread making.
I have made this recipe for years. It was adapted from an old Martha Stewart recipe, and it is by far the best banana bread recipe (in my personal opinion). The recipe written below is how I made it, inclusive of all my alterations.
Prep Time: 15 minutes // Bake Time: 1 hour & 10 minutes
- 1/2 cup of butter
- 1/2-3/4 cup of brown sugar
- 2 eggs
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed bananas
- 1/2 cup of greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Chocolate chips/ Chocolate truffles
- Hemp seeds
The Recipe Process:
- Butter and lightly sprinkle with flour a 9-by 5 by 3 inch loaf pan. Set aside and pre-heat oven to 350 degrees.
- Ensure the butter is at room temperature. Then using an electric mixer beat the sugar and butter until smooth. Crack in two eggs and beat them in as well.
- In a medium bowl, combine 1¾ flour with the baking soda and salt. For the flour, you can use whole wheat or white. I used whole-wheat because I love the texture it gives, but honestly with this recipe you can’t really taste the difference.
- Add the dry mixture into the butter mixture and beat just until combined.
- Mash two or three very ripe bananas to make one cup. I used a potato masher, but a fork will probably do. Then add ½ cup of Greek yogurt (you can choose to use sour cream instead, which is what Martha’s recipe called for). Finally, add in the vanilla extract and cinnamon. Mix until combined!
- Pour the batter into the buttered loaf pan. If you want to put toppings on, this is the time to do it! I sprinkled on chocolate, hemp, and the fresh blueberries before putting it in the oven. Bake for about 1 hour and 10 minutes. Let it cool in the pan for 10 minutes and then place it on a cooling rack.
Last step is to EAT it. Enjoy!
For more yummy food, check out my Nectarine, Walnut Pesto, & Sriracha Balsamic Drizzle Pizza, my Eggs on Avocado and Pea Toast, or my Cherry Tomato, Leek, & Swiss Cheese Quiche recipes!