Yogurt Banana Bread
From nuggle 17 years ago
- 80 minutes to make
- Serves 12
This recipe yields a meltingly moist loaf with a cake-like texture. However it may look though, do not be fooled. This bread is not the overly sweet, dessert variety. The perfect partner to coffee, it is much more subtle in its charm. Read more Studded with moist chunks of banana, their richness undercut by the acid twang of yogurt, this was the sort of loaf that sits on the counter with a knife nearby. Notes: • I used well-drained 1% yogurt. • For the loaf pictured, the pan was the darker metal kind. For that reason, I reduced the oven temperature by about 15 degrees F to keep the exterior tender and golden. If this is the case with yours, you may need to adjust the cooking time accordingly. See less
Ingredients
- 1 cup all purpose flour shopping list
- 1/2 cup whole wheat flour shopping list
- 1 1/4 teaspoons salt shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 3 large, ripe bananas, mashed shopping list
- 1/2 cup well-drained yogurt (see note) shopping list
- 4 1/2 ounces unsalted butter at room temperature, plus more for greasing the pan shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 cup firmly-packed brown sugar shopping list
- 2 eggs shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Preheat oven to 350°F (175°C). Lightly butter a standard, 9"x5"x3" loaf pan.
- In a medium bowl, sift together the flours, salt, baking powder and spices.
- In another bowl, mix the yogurt and banana together until well blended. Set aside.
- In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy. It should take 3 to 4 minutes. Add the eggs, one at a time, with the mixer on medium speed and beating well after each addition. Add the vanilla and beat to combine.
- Add half the flour mixture to the butter, beating on medium-low until blended. Scrape down the sides of the bowl, add the bananas and sour cream, beating until distributed. Add in the remaining flour, still stirring on medium-low until just combined. Transfer the batter to the prepared pan.
- Bake in a preheated oven for about 1 hour and 10-15 minutes, until a cake tester inserted in the centre comes out clean the bread pulls away from the side of the pan. Cool in tin for 10 minutes, then turn out to a rack to cool completely.
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