I have made minor changes over the years. Instead of plain yogurt I usually use vanilla yogurt(my absolute favorite is “Stonyfield”- low fat vanilla). Warm or toasted the next day, the banana bread is satisfying in itself. However, once at a restaurant in Laguna Beach they served banana bread slices with a dollop of vanilla yogurt, sliced bananas and some chopped toasted walnuts. My kind of power breakfast food, my kids think so too.
- 2 cups flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup walnuts , toasted and chopped
- 3 bananas , ripe with black speckles, well mashed (I use a potato masher)
- 1/4 cup vanilla yogurt
- 2 large eggs , lightly beaten
- 6 tablespoons butter , melted and cooled
- 1 teaspoon vanilla extract
Preheat oven to 350 F. Grease a 9 x 5 x 3 loaf pan with butter and flour or use "Spectrum" Canola Oil Baking Spray with flour-my favorite)
In a large bowl, combine the first five ingredients. Set aside
In a medium bowl, mash bananas, and then add yogurt, eggs, butter, and vanilla. Mix well.
Gently fold the banana mixture into the flour mixture with a spatula. Combine until all the flour mixture is well blended, do not over mix.
Pour batter into the prepared loaf pan, bake until golden brown and toothpick comes out clean when inserted in center, about 1 hour. If bread is getting too golden and the center is not done, lay a piece of foil over bread until done.
Cool in the pan for 5 minutes, and then transfer to a wire cooling rack.
*recipe can be doubled