This is a very moist and delicious banana bread. The use of yogurt in the
recipe allows you to cut back on butter. Very easy-to-make for your
family.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
Check out all of Linda's great
Bread Recipes for your bread making.
Banana Yogurt Bread Recipe
Recipe Type:
Quick Bread,
Bananas,
Yogurt
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
Ingredients:
2 very ripe
bananas, mashed (preferably overripe)*
1 cup finely-chopped pecans (or your favorite nuts)
1/4 cup butter or margarine, room temperature
2/3 cup granulated
sugar
2
eggs
1 cup (8 ounces) vanilla or plain yogurt**
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose
flour
1/2 cup whole-wheat flour
3/4 teaspoon salt
1/4 teaspoon
baking powder
1/2 teaspoon baking soda
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered
with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.
** I only had a 6-ounce container of vanilla yogurt, so I added 2 ounces of sour cream for make the 1 cup (8 ounce) total. You could also use any flavor or yogurt that you
desire.
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of
regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).
Also see Optional Variation below.
In a bowl, combined the mashed bananas and chopped pecans; set aside.
In the bowl of your electric
mixer, cream butter or margarine and sugar just until mixture is light and fluffy. Add eggs, one
at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined.
Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt,
baking powder, and baking soda until dry ingredients are moistened. Fold in the bananas and pecans.
NOTE: Bake
all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the
oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center
comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
When done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) loaf.
Optional Variation: In a small bowl combine 2 tablespoons granulated
sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the mixture instead of flour before adding the banana bread batter.
