Today we’re starting to feel the effects of Hurricane Sandy. Sean, Maeby, and I will be hunkering down for the next couple of days. If any of you are also in the storm’s path, I hope that you will all stay safe!
A couple of weeks ago, I had a surplus of bananas that were rapidly becoming very ripe. Banana bread was the logical choice to use up the bananas before they went bad.
This recipe was found on the blog Not Enough Cinnamon.
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/4 cup (4 tbs) butter, softened to room temperature
2 large eggs
3 very ripe bananas, mashed
1/3 cup plain low fat yogurt
1 tsp vanilla extract
Preheat your oven to 350 degrees F. Spray a loaf pan with cooking spray. Set aside.
Spoon flour into measuring cups and level off with a knife. Combine the flour, baking soda, and salt in a bowl. Whisk together. Set aside.
Cream the butter and sugar together. Add the eggs, one at a time. Add the banana, yogurt, and vanilla. Beat until blended. Add the flour mixture. Mix until just combined.
Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick, when inserted into the center, comes out clean. Cool for 10 minutes in the pan, then cool completely on a wire rack.