This recipe is an adaptation of an adaptation from Cooking Light. It's great. I tried a banana bread recipe from Food52 and found it dry in comparison.
http://www.food52.com/recipes/10424_banana_bread
This banana bread is moist. Yogurt makes a difference! It's also a tad dense so I might try upping the baking powder next time. Still, I served up a fresh loaf this morning, and it's almost gone.
Ingredients
- 2-3 overripe bananas
- 1 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1/3 cup plain yogurt
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup toasted pecans (optional)
- cooking spray
Directions
Preheat oven to 350°.
In the bowl of a standing mixer fitted with a paddle, combine bananas, sugar, and butter. Add eggs and yogurt. Blend well.
Sift in the flour, baking powder, baking soda, and salt. Blend well, and then fold in the nuts.
Coat a 8 1/2 x 4 1/2 loaf pan with vegetable spray. Pour in the batter, and then bake on the middle rack until a wooden pick inserted in center comes out clean (about 1 hour and 15 minutes). This will really depend upon the height of the rack so keep an eye on it.
Cool before slicing and serving.
Adapted from
Adaptations
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Comments
OK, just placed my first batch in the oven, in a double wall teflon loaf pan, rubbed with butter. The batter looks perfect. I think this bread is going to be delicious. Based on your notes, Joanie, I added an extra 1/2 tsp of baking powder. I also made my batter with a couple twists: chopped candied pecans (cinnamon brown sugar coated) and at the last second mixed in 1 heaping tblsp of chia seeds.
That knife in the photo is beautiful. We love ours!!!