We used the same banana bread recipe for years, and truthfully, I was starting to think it was a little dry. Because it was my grandma's recipe, I was hesitant to try a different one. However, I recently stumbled upon the following recipe, and instantly knew I'd love it. It was the yogurt that hooked me, and it didn't disappoint. My resident banana bread baker, Collin, was very reluctant to try something new, and really gave me some grief for even suggesting such a thing. One bite and he was sold, too.
Banana Bread
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray
Preheat oven to 350 F.
Lightly scoop flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray
Preheat oven to 350 F.
Lightly scoop flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.
5 comments:
I've always been repulsed by bananas, but banana bread (especially with chocolate chips) has always made me wish I liked it. And plenty of people have tried to trick me into banana cake! But not enough to want to try it! I'm sure Kyleigh will like this recipe. We had carrot bread for breakfast this morning though :)
And serendipitously, I have a freezer full of frozen bananas! I love banana bread too, and I'm always looking for new recipes to try, so this is going on the to make list. Maybe for tomorrows breakfast, since wonder of wonders there is still some yogurt left too.....
It looks delicious. I bet the yogurt made it very moist.
I had planned to make banana bread today! So instead of my usual recipe I made this one! It is good. I do like my old one too though. Sarah helped me and she wanted to add some chocolate chips so I let her. Chocolate and bananas - love it!
I have 3 over-ripe bananas just waiting to be squashed into some bread. Love a new recipe!
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