Ingredients
-
1/4
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1
-
1
-
1/2
-
1/4
-
3/4
-
1/2
-
5
-
2/3
-
2/3
Directions
Mostly Mom’s Banana Bread, I made my mom’s tried and true banana bread for my RMT with one slight adjustment – one more banana, one less egg! I added her (generous!) amounts of walnuts and chocolate chips too I’m attributing the incredibly moist (without being wet ) texture to her mixture of melted butter, oil, and yogurt along with the addition of 4 (or in my case, 5) big bananas!, I made my mom’s tried and true banana bread for my RMT with one slight adjustment – one more banana, one less egg! I added her (generous!) amounts of walnuts and chocolate chips too I’m attributing the incredibly moist (without being wet ) texture to her mixture of melted butter, oil, and yogurt along with the addition of 4 (or in my case, 5) big bananas!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. Grease the Bottom and Sides of a 9 by 5-Inch Loaf Pan; Dust With Flour, Tapping Out the Excess. |
|
2
Done
|
in a Large Bowl, Whisk Together the Flour, Sugar, Baking Soda, and Salt. |
|
3
Done
|
in a Medium Bowl, Mix the Mashed Bananas, Yogurt, Eggs, Butter, and Vanilla With a Wooden Spoon. Lightly Fold the Banana Mixture Into the Dry Ingredients With a Rubber Spatula Until Just Combined and the Batter Looks Thick and Chunky. |
|
4
Done
|
Fold in Walnuts as Carefully as Possible. Scrape the Batter Into the Prepared Loaf Pan. |
|
5
Done
|
Bake Until the Loaf Is Golden Brown and a Toothpick Inserted in the Center Comes Out Clean or With Very Few Crumbs, About 1 Hour. |
|
6
Done
|
Cool in the Pan For 5 Minutes, Then Transfer to a Wire Rack. Serve Warm or at Room Temperature. (the Bread Can Be Wrapped With Plastic Wrap and Stored at Room Temperature For Up to 3 Days). |
