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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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My husband never like banana bread until I developed this uniquely textured version made with yogurt. These loaves freeze well: wrap in foil and freeze; thaw in foil until room temperature. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup sugar |
2 large eggs, slightly beaten |
1 cup mashed very ripe banana (about 3 medium) |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup plain yogurt |
1 cup chopped nuts, preferably toasted |
2 tablespoons wheat germ (optional) |
Directions:
1. Preheat oven to 375 degrees.
2. Cream margarine and sugar.
3. Add eggs, beating well.
4. Beat in bananas and vanilla until well blended.
5. Stir dry ingredients together; combine with first mixture.
6. Stir in yogurt and nuts.
7. Pour into 2 small (7 x 3 ) greased loaf pans or 1 large (9 x 5 ) greased loaf pan.
8. If desired, sprinkle wheat germ over top.
9. Bake 1 hour for small loaves and 80 minutes for large loaf.
10. Do NOT underbake as the yogurt makes this very moist.
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