Today is beautiful where I am. The sun is gloriously shining and the temperature, though not exceedingly warm, is just right. It felt like a great day to bake! I decided upon banana bread since I have a bunch of bananas that were getting ready to expire in the next couple of days and banana bread is a great way to use them up!
I have made banana bread several times in the past using a recipe from a Better Homes and Gardens cook book, but today I wanted to try out something slightly different and new: yogurt banana bread! The recipe I decided to use is from Sweet as a Cookie. I like how quick I was able to put it together, and that fact that I didn’t have to use an electric mixer was a bonus for me!
To begin, you will need these ingredients:
- 2 ripe bananas, mashed (I used three since I had a third one that really needed to be used).
- 4 tbsp vegetables oil
- 1 cup yogurt (the original recipe calls for vanilla yogurt, which I did not have, so I just added about 3/4 teaspoon of vanilla to it)
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups flour
Start out by preheating your oven to 350 degrees F. In a large bowl, combine the mashed bananas, 4 tablespoon of vegetable oil, 1 cup of yogurt, 2 eggs, and 1 tablespoon of vanilla extract.
In small bowl combine 1/2 cup of granulated sugar, 1/4 teaspoon of salt, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1 1/2 cups of flour.
Stir the dry ingredients together then add them to the wet ingredients.
Mix up all that yummy-ness!
You will notice from the picture above that I added some raisins (1 cup) to it. I also added 1 teaspoon of cinnamon.
Grease an 8-inch loaf pan well, then pour the batter in there. Into the oven it goes!
I set the timer for forty minutes to begin. When I checked it at forty minutes, it looked semi-done, but boy was I wrong!
The middle was all gooey still, but the edges were starting to brown. I took the bread out of the oven and covered the edges with foil to avoid them browning much more then stuck it back in the oven.
I ended up baking it for an additional twenty-two minutes. It came out a bit darker than I would have liked, but not horribly dark. Perhaps the adding of cinnamon darkened it a tad?
At any rate, I recommend giving this recipe a try. The Natives and I certainly enjoyed it!