About the Recipe
Banana bread is commonly considered a "healthy" dessert or even a nice hearty breakfast in my family. Looking at these ingredients some may say otherwise.. But regardless, it's delicious! This is the perfect banana bread recipe. Made from scratch - none of that weird box-mix taste - moist, fresh, and super simple. This recipe can often be thrown together in a pinch given people keep most of these ingredients on hand and they are rather inexpensive. Plus, it's a great way to utilize any old bananas that go brown - just freeze once they get bad and thaw when you need. Actually, the more brown the banana to start, the better. Store your banana bread loaf in aluminum foil, zip-loc, or sealed container for up to a week or so. Eating TIP: heat a piece in the microwave for a few seconds and spread butter over top. Enjoy!
Ingredients
3 extra-ripe bananas (thawed if frozen)
1 stick softened butter (1/2 cup)
2 cups flour
1 cup sugar
2 eggs
3 tbsp. yogurt
1 tsp. baking soda
1 tsp. vanilla
1 cup chopped nuts (optional)
Preparation
Preheat oven to 350 degrees. Grease a loaf pan with butter or spray.
With a mixer, cream butter and sugar.
Add in bananas. Mix for a minute.
Slowly mix in flour, eggs, baking soda, and yogurt. Mix until a smoother batter forms.
Add vanilla. Add chopped nuts (optional). Keep mixing batter all together.
Pour mixture into loaf pan. Bake for 1 hour and 15 minutes. (TIP: It does usually need the full time for the inside to cook. The top may start to look done when the inside isn't yet. Give it at least the full 1:15, then use a stick to test the inside doneness if needed.)
When done, let sit in pan until cooled. Cut slices or store loaf whole.