At a quilt guild meeting I had a piece the best banana bread. I discovered who made it and complimented her. She said it’s an old Canadian Living recipe, but she uses yogurt instead of sour cream. I based this recipe off one I found online and it’s impressive.
Old-fashioned Banana Bread
This banana bread is a good use for the overripe bananas on your counter. Makes 1 loaf.
Servings: 12 slices
Calories: 283kcal
Equipment
- 1 Loaf pan
Ingredients
- 3 Ripe bananas mashed
- 1 ½ cups All-purpose flour sifted
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Granulated sugar
- ¼ cup Vegetable oil
- ½ cup Plain yogurt
- 2 Eggs
- ½ cup Coarsely chopped nuts (optional)
- ½ cup Chocolate chips (optional)
Instructions
- Place oven rack in the lowest position.
- Preheat oven to 350°F.
- Grease only the bottom of a 9×5 loaf pan. This prevents the loaf from developing a ridge around the edge.
- Mash three ripe bananas. This should yield one cup.
- In a small mixing bowl, combine dry ingredients.
- In a large mixing bowl, mix sugar and oil together. Add eggs and beat until smooth. Then mix in yogurt and mashed bananas.
- Add dry ingredients and stir until just combined.
- Gently stir in nuts or chocolate chips, if adding.
- Pour into prepared loaf pan.
- Bake at 350°F for 60-75 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 15 minutes, before turning out onto the rack to cool completely. You may need to loosen the edges with a knife.
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 215mg | Fiber: 2g | Sugar: 24g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
Check out these posts as well:
Subscribe to Homemaking Jewels today.
