Banana Yogurt Bread

After having had overnighting holiday guests, I had lots of leftover bananas & yogurt to use up, so I decided to make banana bread yesterday.

This recipe makes a lot of banana bread. I had enough batter for two 9x5 loaves, plus two small 5”x3” loaves. I used some whole wheat white flour, but I think I could decrease the all-purpose flour and up the white whole wheat flour some more with good results. I also toasted the walnuts in a small dry skillet on the stove-top to bring out their flavor, but it's not necessary to do that.

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I especially liked the texture of the bottom & sides of the bread after having dusted the pans with sugar & cinnamon; I’d do it again with any banana bread recipe. This one wasn’t as dense as the other banana bread recipe I have posted here, but it was still good. I think it was better after having sat overnight.

This morning, I had a slice my favorite way: lightly toasted in the toaster-oven to warm it up, slathered with buttered, & topped with a large dollop of homemade strawberry freezer jam, accompanied by a cuppa chai tea. Mmmmm!

Banana Yogurt Bread

1/4c sugar

1tsp cinnamon

3/4c unsalted butter, softened

2c sugar

1c brown sugar

3 eggs

6 ripe bananas, mashed

2c (16oz) yogurt (I used full-fat Greek yogurt)

2tsp vanilla extract

2tsp cinnamon

1/2tsp salt

3tsp baking soda

4c all-purpose flour

1/2c white whole wheat flour

1c chopped walnuts, toasted if desired

1) Preheat oven to 325°F. Grease two 9”x5” loaf pans.

2) In a small bowl, mix together 1/4c sugar & 1tsp cinnamon & dust greased pans with mixture.

3) In a large bowl, cream together the butter & sugars.

4) Add eggs, mashed bananas, yogurt, vanilla, & cinnamon.

5) Mix in salt, soda, & flours.

6) Add walnuts.

7) Divide into prepared loaf pans.

8) Bake at 325°F for 70 minutes or until inserted toothpick comes out clean.