Friday, October 23, 2009

Moist Banana Bread

I've been wanting to make this for a while, cause we always have overripe bananas lying around that I end up throwing away. I found this recipe online (google search, don't know where), I was looking for one that was relatively healthy but still moist. I heard substituting the butter for applesauce is a good idea too, but I didn't do that.

2 cups plain flour
1 1/4 tsp baking soda
pinch of salt
2 eggs (beaten)
1/2 cup brown sugar
1/2 cup butter
2 cups mashed overripe bananas (about 3 bananas)
1/2 cup vanilla yogurt
1 tsp vanilla
Optional for topping: sliced bananas, 1/2 tsp cinnamon, 1/2 tsp sugar
Optional for filling: 1/2 cup of walnut pieces, 1/2-1 cup of chocolate chips

1. Preheat oven to 350F. Grease and flour a loaf pan.
2. Cream together the butter and sugar. Add the eggs, vanilla, yogurt and mashed bananas and mix well.
3. Slowly stir in the flour, a little at a time. Then mix in the baking soda and salt, mixing thoroughly. (Opt) Fold in the walnuts or chocolate chips. (I chose walnuts)
4. Pour mixture into loaf pan. If too stiff, add more yogurt and mix well. Only add in a little at a time.
5. (Opt)Place banana slices on top of the mixture in the pan and then sprinkle with cinnamon and sugar (I just did the cinnamon sugar, yum!)
6. Bake in the center of the oven at 350F for +- 60 min, checking by inserting a knife or toothpick in center until it comes out clean. (Mine took 60 min exactly)
7. Allow to cool for 10 minutes before placing on wire rack.

The best thing for these kinds of breads is to leave them overnight covered in seran wrap after they cool. It seems they become more dense and moist this way!

Sorry I'd have a picture but our bread is almost all gone already! ;)

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