Recipe Type: Quick Bread, Bananas, Yogurt
Yields: 2 loaves
Prep time: 20 min
Cook time: 60 min
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
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 teaspoons 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.
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. 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.
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.
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