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