Adapted from Food Network Kitchens recipe

Faced with rapidly spoiling bananas, I prowled around the 'net and found something similar to what you see here. It's delicious----Trainman loves it----what more can I ask? This is a very delicate, sweet almost mooshy quick bread. The end result will not resemble most other heavier quickbreads, and will cut and taste better after sitting a few hours.

Yields 1 9x5 loaf or three 6x3 loaves

1 cup granulated sugar (or Splenda 1/2 sugar-1/2 splenda)
8 talbespoons unsalted butter (1 stick) (No substitutes)
2 large eggs
3 large very ripe bananas, peeled
2 heaping tablespoons plain Greek yogurt (or sour cream)
2 cups all-purpose flour
1 tespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or three 6x3 mini-pans.

In a mixing bowl, cream together the sugar and butter; Add eggs one at a time and mis until smooth.

In a small bowl, thoroughly mash the bananas with a fork or a potato masher. Mix in the yogurt and add the mixture to the sugar/butter mixture. Mix well.

Add flour, cinnamon, baking powder, baking soda and salt,and mix gently just until the flour disappears (overmixing will create a very stiff heavy loaf).

Transfer mixture to prepared pan(s). Bake large loaf 1 hour and 10 minutes. Bake smaller loaves 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes; turn out of the pan and cool compltely on a rack before cutting.

Nitrution information: Calories per slice 159
Sugar 12g; Total Carbohydrates 25g; Fat 6g; Sodium 190mg; Cholesterol 10mg; Protein 2g; Fiber 1g; Potassium 125mg

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Copyright 2014 Carol Stevens, Shaboom's Kitchen, All Rights Reserved