During the baking season, from September to about March, banana bread is a must! It makes the house smell so good and just satisfies the soul. I have tried countless banana bread recipes and then a good friend of mine gave me this recipe several years ago. It is perfect and I have never strayed from it since. It's doesn't have any oil in it so you don't have to feel too guilty about eating it and the yogurt makes it so perfectly moist. If you really like nuts, you can add an additional 1/2 cup to the batter though I prefer to just sprinkle them on top. Now go get rid of those overly ripe bananas on your cupboard and enjoy a soul satisfying classic!
2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup butter, softened
2 eggs
3 ripe bananas
1/4 cup plain yogurt (or sour cream)
1 tsp vanilla
1/3 cup chopped pecans (plus an additional 1/2 cup if you want to add it to the batter)
Preheat oven to 350. Pour flour, sugar, salt and baking soda into a large mixing bowl. Add softened butter and mix with a hand mixer. Add eggs and bananas and mix well with hand mixer. Combine yogurt, vanilla and 1/2 cup chopped nuts (if desired) into the batter. Fold in until well mixed. Pour batter into greased bread loaf pan. Sprinkle 1/4 cup chopped nuts on top. Bake at 350 for 60 minutes.
Source: Karilyn Shields
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