Moist Banana Bread Recipe #108460
My husband never like banana bread until I developed this uniquely textured version made with yogurt. These loaves freeze well: wrap in foil and freeze; thaw in foil until room temperature.
by akcooker
1¼ hours | 15 min prep
2 loaves
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 large eggs, slightly beaten
- 1 cup mashed very ripe banana (about 3 medium)
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain yogurt
- 1 cup chopped nuts, preferably toasted
- 2 tablespoons wheat germ (optional)
- Preheat oven to 375 degrees.
- Cream margarine and sugar.
- Add eggs, beating well.
- Beat in bananas and vanilla until well blended.
- Stir dry ingredients together; combine with first mixture.
- Stir in yogurt and nuts.
- Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan.
- If desired, sprinkle wheat germ over top.
- Bake 1 hour for small loaves and 80 minutes for large loaf.
- Do NOT underbake as the yogurt makes this very moist.
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5 stars