The Transat Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with 1 teaspoon vegetable oil or melted butter and line with parchment if desired for easy removal.

Mix dry ingredients

In a medium bowl, whisk together 1.75 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using). Set aside.

Combine wet ingredients

In a large bowl, mash 1.5 cups ripe bananas until mostly smooth with some small chunks. Add 3/4 cup granulated sugar and stir until combined. Whisk in 2 large eggs, 1/2 cup melted unsalted butter (slightly cooled), 1/4 cup plain yogurt or sour cream, and 1 teaspoon vanilla extract until uniform.

Combine wet and dry

Pour the dry flour mixture into the wet banana mixture and stir gently with a spatula until just combined; do not overmix. Fold in 1/2 cup chopped walnuts or pecans if using.

Bake

Spoon batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30–35 minutes.

Cool and slice

Remove from oven and let the loaf rest in the pan for 10 minutes. Run a knife around the edge, then transfer to a wire rack to cool completely or at least 30 minutes before slicing. Serve warm or at room temperature alongside the yogurt and fruit bowl.

Make the fruit compote

In a small saucepan, combine 2 cups mixed berries, 2 tablespoons sugar or honey, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes. For a smoother compote, mash gently with a spoon or back of a fork. Remove from heat and let cool slightly.

Prepare yogurt

If using plain yogurt, stir 1/2 teaspoon vanilla extract into 2 cups Greek yogurt. Taste and add up to 1 teaspoon more honey if you prefer sweeter yogurt.

Assemble

Spoon desired amount of vanilla yogurt into serving bowls or jars. Top with 2–3 tablespoons warm or cooled fruit compote and sprinkle 3 tablespoons granola on top for each serving. Serve immediately so granola stays crisp.

Prepare fruit

Wash, peel, and dice 1/2 cup pineapple, 1/2 cup seasonal melon, halve 1/2 cup grapes if large, slice 1/4 cup kiwi, and segment 1/4 cup orange segments. Place all fruit in a mixing bowl.

Finish and chill

Add 1 teaspoon fresh lime juice and 1 teaspoon chopped fresh mint (optional) to the fruit and toss gently to combine. Taste and adjust lime or mint to preference. Chill briefly (10–15 minutes) or serve immediately alongside banana bread and yogurt.