You know how you buy a bunch of bananas vowing to eat one every single day; but then somehow they start to turn develop a mushy texture faster than you can say potassium?

Have no fear; you don’t have to toss them. Roll up your sleeves, peel those sad-looking little guys and bake up a zesty, easy-to-make banana bread.

This recipe is so delicious that it will inspire you to over-rippen your bananas on purpose.

Banana Orange Bread

Ingredients:

2 cups (250g) all-purpose flour
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup (113g) butter, softened
3/4 cup (150g) packed brown sugar
2 large eggs, room temperature, beaten
3 TBSP orange rind
1/3 cup (80g) plain yogurt, (or sour cream) room temperature
1 and 1/2 cups (345g) mashed bananas
2 tsp. vanilla extract

Optional: 3/4 cup (100g) chopped nuts (pecans or walnuts)

Directions:

Preheat oven to 350°F (177°C)Line a 9 x 5-inch metal loaf pan with parchment paper or grease it well with non-stick spray.In a medium bowl, add flour, baking soda, and salt. Whisk together.Using a handheld or stand mixer, beat butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.On medium speed, add the eggs one at a time, then add the yogurt, mashed bananas, orange rind, and vanilla until well combined.Slowly add the dry ingredients to the wet mixture, using the speed on low, until all the ingredients are well mixed and no dry flour remains.Be careful not to overmix.At this point, if you are using nuts, then fold them in with a spatula.Pour batter into your prepared loaf pan.Cover the loaf pan loosely with aluminum foil and bake for 55-65 minutes, depending on your oven’s timing.After 35 minutes (or halfway through baking time), remove the foil.Continue baking until the center comes out clean with only a few small moist crumbs when you insert a toothpick.When done, allow the bread to cool in the pan for 10 minutes, then remove it and let it cool on a wire rack.You can store the bread at room temperature for 2 days or cover it well and store it in the refrigerator for up to 1 week. This bread also freezes well.