So while it was grey and dreary outside I warmed up the inside with the smell of fresh baking. I decided to use up some ripe bananas and make banana bread. Now banana bread can be a heavy, greasy mess if you use too much butter and it can be tough if it is mixed too much. This recipe makes a dense loaf with a nice crunchy crust on top but it's not too heavy or at all greasy due to the addition of yogurt and gentle mixing by hand.
4 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
6 very ripe, soft, darkly speckled large bananas, mashed well (about 3 cups)
1/2 cup plain yogurt
4 large eggs, beaten lightly
3/4 cups unsalted butter, melted and cooled
2 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat oven to 350F. Prepare 2 loaf pans by spraying with pan spray and lining with parchment.
In a large bowl whisk together dry ingredients. In a separate bowl combine mashed bananas, yogurt, eggs, melted butter and vanilla. Pour wet ingredients into dry ingredients and stir gently to combine. Divide batter into the two prepared pans and bake for approximately 40 minutes, until the loaves have risen and a golden crust has formed. Remove from the oven and cool in the pan for 5 minutes and then turn out the loaves onto a cooling rack and let cool before slicing.