This week, I also made this practically perfect yogurt banana bread. It stays moist and is great for a quick breakfast or afternoon snack.

Banana Bread

Banana Bread

Makes 1 loaf.

Adapted from: Classic Banana Bread Recipe | MyRecipes.com (Cooking Light, September 2003).

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 8 tablespoons butter, softened
• 2 large eggs
• 1 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain yogurt (or creme fraishe)
• 1 teaspoon vanilla extract
• Butter to grease the loaf pan
• 1 handful finely chopped walnuts, if desired

Directions

Preheat oven to 350°.

Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.

Add flour mixture; beat at low-speed just until moist. It is OK if there are still tiny bits of flour in the batter; you do not want to over beat the batter. Stir in walnuts, if using.

Grease your loaf pan with a small amount of butter, be sure to get it up the inside walls of the pan and into the corners. Pour the batter into the pan.

Bake at 350° for about 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, then remove from pan and cool the loaf completely on a wire rack.