Yogurt Banana Bread

 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!    

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 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: 

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  • 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.  

Image I noticed that before I added the banana to the other wet ingredients, it all looked like a smiley face! 😛   Mix it all up then set this bowl aside. 

 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.  

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  Stir the dry ingredients together then add them to the wet ingredients.  

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 Mix up all that yummy-ness! 

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 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! 

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 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!  

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 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. 

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 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? 

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 At any rate, I recommend giving this recipe a try.  The Natives and I certainly enjoyed it! 

Cheers!