I feel as if banana bread needs no introduction, it is standard fare in most home kitchens. But this isn’t your grandmother’s banana bread. I am all for classics, but sometimes you need to throw on a pair of leopard heels and a studded bag to jazz things up a bit! That is exactly what we have here, a classic that has been given a little makeover! Don’t worry you’ll still recognize her; she’s just a little more fun than you remember—with plenty of sugar and spice—and a little twist (of lemon!).

Ingredients:

• 2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1 tsp kosher salt

• 1/2 tsp cinnamon

• 1/4 cup butter, softened (1/2 stick)

• 1/3 cup greek yogurt ( I used Fage 2%)

• 2 tsps vanilla

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 cup bananas, mashed

• 1/2 tsp lemon zest

Method:

1. Preheat your oven to 350.

2. Mash 3-4 bananas, to achieve 1 cup, to your liking. I like mine a little more chunky! Set to the side.

3. In a large bowl combine, flour, baking powder and soda, salt, and cinnamon. Stir and set to the side.

4. In a stand mixer or in a bowl with a hand mixer, combine butter, sugars, and beat until fluffy, 3-4 minutes. Beat in yogurt, then eggs, one at a time, until well incorporated. Add in vanilla and lemon zest. I grated my lemon zest right over the bowl! I wanted my batter to catch all of the oil that is released when grating! Stir together.

5. Slowly pour in dry ingredients into wet, mixing until just combined.

6. Add in bananas and bring together.

7. Pour into a greased and lined loaf pan. I simply cut a rectangular piece of parchment paper and let the sides hang over the pan so I can lift my bread out easily.

8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.