Most banana breads come out a bit dry. The yogurt in this recipe gives the bread a lovely texture. Dare I say it’s moist…lol, sorry to all those who hate this word. 😉
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
6-ounce container nonfat Greek yogurt
1 teaspoon vanilla extract
Cooking spray or use the butter leftover in the wrapper to grease the pan.
1. Preheat oven to 350°F.
2. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mix until combined. Don’t over-mix or it won’t rise and be fluffy!
3. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan that has been greased with cooking spray or butter.
4. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.