Recipes

Moist and Rich Banana Bread/Cake


It is so moist that I made it as a cake in a circular spring pan. But wonderfully delicious in a loaf pan for a slice. It’s different then the typical mix wet ingredients in a bowl. Mix dry in a bowl. Combine. Still easy to do, but the steps are in a slightly different order than the norm. Very delicious. After tweaking this wonderful recipe, a present this great banana bread recipe.

Ingredients

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup 7% fat Greek yogurt
  • 1 cup mashed very ripe bananas (~ 3 bananas)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Butter 9×5 inch loaf pan
  2. In a large bowl cream butter and sugar until light and fluffy
  3. Add 2 eggs, vanilla and mix well
  4. In a separate bowl, mix flour, baking soda and salt. Add to butter mixture and stir until smooth. Do not over stir!
  5. Add yogurt, bananas, and walnuts to butter mixture. Fold in until incorporated
  6. Spread evenly into the prepared pan.Bake at 350 degrees F (175 degrees C) for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely

Notes:

  • Can add 1 tsp cinnamon to flour mixture
  • Can use sour cream instead Greek yogurt
  • Instead of folding in walnuts, you can sprinkle on top
  • I doubled the recipe, used a spring pan and baked for 1 and 30 minutes. Check at 60 min and every 5-10 minutes after
  • Can mix in a 1/2 bag of chocolate chips with the banana step
  • I think I’ll lesson the sugar by 1/4 cup next time because the bananas were really sweet.
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