This week, I also made this practically perfect yogurt banana bread. It stays moist and is great for a quick breakfast or afternoon snack.
Makes 1 loaf.
Adapted from: Classic Banana Bread Recipe | MyRecipes.com (Cooking Light, September 2003).
- 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
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.