Christine Koh

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I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

Banana Walnut Bread

bananas.jpgToday, Jules shares a reason why you'll want to fire up your oven, even during the summer:

Over the past year I've really gotten into Greek yogurt. A few months ago I shared a recipe for easy, creamy macaroni and cheese, in which I incorporated Greek yogurt as a healthy means to create a yummy, creamy texture. I hope you enjoy this sweet counterpart to that savory recipe.
Jules' Banana Walnut Bread

  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 3 tablespoons butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup fat free Greek yogurt
  • 2 eggs
  • Seeds from one vanilla bean
  • 3 very ripe bananas, mashed
  • 1 cup toasted walnuts, chopped*
  • 1 cup chocolate chips*

    1. Preheat oven to 350 degrees. Spray large loaf pan with nonstick spray (or, use 4 mini loaf pans, which makes for great gifting).

    2. In a medium sized bowl, whisk baking soda, salt, and flour until well blended. Set aside.

    3. Use an electric mixer to cream together the brown and white sugar with the butter. Add yogurt, eggs, and vanilla bean and mix until well incorporated. Add bananas. Mix well. With mixer on low, add flour mixture to the wet ingredients until just incorporated -- do not to overmix (overmixing will toughen the batter) and take care to scrape down the sides of the bowl. Stir in walnuts and chocolate chips.

    4. Pour batter into loaf pan(s) and bake for one hour (or 45 minutes if using smaller pans), checking around 40 minutes for doneness -- a toothpick inserted into the center of the loaf should come out clean.

    *These ingredients obviously add fat and calories and can be omitted or replaced with raisins.

    Image credit: Suat Eman via FreeDigitalPhotos.net


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