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One of my favorite recipes is a banana bread that I make from super ripe bananas. it is the softest, tastiest banana bread you will ever bake. I always make a double batch because it is wonderful for breakfast, snacks and dessert, so it doesn’t last long!

This recipe makes one nine inch loaf. It takes about 15 minutes to put together, about an hour to bake, and a half hour to cool, for a total time of 1 hour, 45 minutes.

Ingredients:

• 3 ripe bananas
• 1 small container of plain or vanilla yogurt (1/4 cup)
• 2 cups all purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons of butter
• 2 large eggs
• 1/2 teaspoon of vanilla extract

Supplies:

• 2 mixing bowls
• Whisk
• Measuring cups/spoons
• 9 inch loaf pan
• Non-stick baking spray or vegetable spray
• Fork or potato masher

Baking your tasty bread:

1. First preheat the oven to 350 degrees.
2. Melt the butter in the microwave and set aside to cool.
3. Whisk all of the dry ingredients together in one mixing bowl.
4. In the other mixing bowl, whisk the eggs.
5. Add the bananas to the eggs and mash them well. You can use a fork, but a potato masher (if you have one) works dandy.
6. Add the vanilla, melted butter, and yogurt into the eggs/banana mixture, and whisk it together.
7. Fold the wet mixture into the dry mixture until just combined, but don’t over mix it.
8. Spray you loaf pan well with the nonstick spray and pour the batter into the pan.
9. Bake it for 55-60 minutes, or until a toothpick or knife comes out clean from the middle.
10. Let it sit for a few minutes in the pan before you transfer it to a cooling rack (then let it cool for at least 20-30 minutes).

Additional tips:

• You can use shortening in place of the butter if you don’t have butter on hand.
• Make this recipe banana nut bread by adding a cup of chopped walnuts when you are folding wet and dry ingredients together.
• Wrap the loaf in aluminum foil to keep in the moisture.
• Don’t skip checking the bread with a knife or toothpick. The bread can look done it still be very raw in the middle.
• If you want this to be more of a desert bread, use 1 cup of sugar instead of 3/4 cup.

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