Recipe

Yogurt Banana Bread Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 10 months, 1 week ago 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. Studded with mo... More Prep:10m Cook:80m Servings:12	Nuggle
	buttery banana moist cake bread easy breakfast

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Ingredients

1 cup all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoons salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 large, ripe bananas, mashed

1/2 cup well-drained yogurt (see note)

4 1/2 ounces unsalted butter at room temperature, plus more for greasing the pan

3/4 cup granulated sugar

1/4 cup firmly-packed brown sugar

2 eggs

1/2 teaspoon vanilla extract

Directions

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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