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INGREDIENTS

2 cup Flour
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Butter
3/4 cup Brown sugar
2 large Eggs
1/3 cup Yogurt
4 large Bananas
1 teaspoon Vanilla

Loaf

INSTRUCTIONS

Adjust the oven rack to the lower third position and preheat the oven to 350°F.

Grease a 9×5-inch loaf pan.

Whisk together the dry ingredients (flour, baking soda, salt, cinnamon) in a large bowl.

Using stand mixer with whisk attachment, beat the butter and brown sugar together on high speed until smooth, about 2 minutes.

Turn down to medium speed: add the eggs one at a time, beating well after each. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.

Turn down to low speed: beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in nuts or chocolate chips.

Spoon the batter into the baking pan and bake for 60-65 minutes, loosely covering with aluminum foil after 30 minutes. Toothpick test will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Store banana bread covered at room temperature for 2 days or in the refrigerator for up to 1 week.

NOTES

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Banana Bread

2 cup Flour 
1 teaspoon Baking soda 
1/2 teaspoon Cinnamon 
1/4 teaspoon Salt 
1/2 cup Butter 
3/4 cup Brown sugar 
2 large Eggs 
1/3 cup Yogurt 
4 large Bananas 
1 teaspoon Vanilla

Adjust the oven rack to the lower third position and preheat the oven to 350°F.

Grease a 9×5-inch loaf pan.

Whisk together the dry ingredients (flour, baking soda, salt, cinnamon) in a large bowl.

Using stand mixer with whisk attachment, beat the butter and brown sugar together on high speed until smooth, about 2 minutes.

Turn down to medium speed: add the eggs one at a time, beating well after each. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.

Turn down to low speed: beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in nuts or chocolate chips.

Store banana bread covered at room temperature for 2 days or in the refrigerator for up to 1 week.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Loaf (1802g)
Recipe Makes: 1 Serving

Calories: 5693
Calories from Fat: 2692 (47%)

Amt Per Serving		% DV

	Total Fat 299.1g	399 %
	Saturated Fat 182.5g	913 %
	Monounsaturated Fat 79.7g
	Polyunsanturated Fat 13.5g
Cholesterol 1583mg		487 %
Sodium 2396.8mg		83 %
Potassium 2945.3mg		78 %
Total Carbohydrate 757g		223 %
	Dietary Fiber 14.8g	59 %
	Sugars, other 742.1g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5693

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