It’s important to get plenty of fruit in your diet. I think banana bread is an excellent way to do this. ;)
I had some super ripe bananas this weekend that were begging to be made into banana bread. Well, begging might be a bit of an exaggeration, but they were definitely asking. :)
The bread turned out so moist and delicious, I thought I would share the recipe with you.
French Vanilla Banana Bread
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 stick of butter, softened (always, ALWAYS use butter)
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups mashed very ripe banana (about 3 medium bananas)
- 1/3 cup Stonyfield Organic Low Fat French Vanilla yogurt (many recipes call for plain yogurt, but I like the extra flavor of the french vanilla)
- 1 teaspoon vanilla extract
Preheat your oven to 350°.
Using a whisk, combine flour, baking soda, and salt in a bowl. Set aside.
Using a mixer on medium speed, combine butter and sugar until thoroughly blended.
Add the eggs, 1 at a time. Beat well after each addition making sure egg is fully incorporated.
Add the bananas, yogurt, and vanilla. Mix until well incorporated.
Add the flour, baking soda, and salt mixture. Mix on low speed just until moist. Do not over-mix.
Pour into two lightly greased foil 4″ x 8″ loaf pans. (I’ve found in years of baking sweet breads that mine turn out better when baked in foil pans versus glass or metal pans. The glass/metal pans tend to brown the bread too much on the edges before it is sufficiently done in the middle. The foil pans usually turn out a perfectly golden loaf of bread.)
Bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
Cool 10 minutes in pans before removing. Place on a wire wrack to cool completely.
And the next thing you do is sit down and eat a big, fat slice of warm banana bread with a glass of ice cold milk. Mmmmm….