Banana Yogurt Bread

Let me start by saying, I have never made Banana Bread. In fact, I have only made bread once in my entire life and it was probably 15 or 16 years ago. Since then, my 2 bread pans sat lonely, never used. When I saw this Banana Yogurt Bread on Lemon Drop, I knew I had to make it! Linda made this bread look so easy to make and yummy. I immediately Pinned it on Pinterest, my newly discovered time zapper! This recipe was just posted in the past week and I didn't want to just share so soon without asking, so with the Lemon Drop blessing...here it is!

Banana Yogurt Bread

recipe source: Lemon Drop

the recipe below makes 1 loaf of bread

Ingredients

1/2 cup butter at room temperature (I used margarine)

1 cup granulated sugar

1 tsp pure vanilla extract

2 large eggs, at room temperature

1-1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 medium bananas, peeled and mashed

1/2 cup Greek yogurt (or full fat sour cream)- (I used Fage Plain Greek Yogurt)

   

Directions

Preheat oven to 350. Spray 9x5" loaf pan with cooking spray. In bowl of stand mixer, fitted with paddle attachment, cream butter and sugar on medium speed for 3-5 minutes until light and fluffy. Add in vanilla and 1 egg. Blend until combined and add remaining egg. In separate bowl, whisk together remaining dry ingredients. Fold into wet ingredients until just combined. Stir In bananas and yogurt. Spoon batter into prepared loaf pan and level the top. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.

This recipe looked so good, I doubled it!

I have to say I was a little nervous while it was baking, hoping that I didn't mess up her directions. I actually followed everything exactly, other than I used margarine instead of butter. 10 minutes...it looked like nothing was happening! Soon enough though, it began to look like bread! Seriously, this amazed me!

At 55 minutes, the toothpick inserted came out clean. I sat them on a baking rack to cool in the pans like I would a cake...something that I know something about. I wanted to wait for the kids to get out of school to cut the bread.

Once it was cooled, still warm, but cool enough. I had to take it out of the pan to check it out. It came right out, well with a couple shakes! It looks like bread and it smells like banana bread!

And then...

I cut into it...after all I had 2 loaves in case one didn't make it until school got out!

YUM!

My 3 year old said this is the best tasting "banana cake" ever! I thought it was so funny she called it "cake!" I ate it "as is," no butter on top or spreads of any kind. It didn't need it! The bread is moist and fluffy and full of flavor! I even ate another piece when composing this blog! This was definitely a hit! I am so glad I doubled the recipe! It tasted absolutely wonderful and will be a family favorite for years to come I am sure!

    

Thank you Lemon Drop for sharing this Banana Yogurt Bread Recipe!

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This bread is shared at:

This Chick Cooks: These Chicks Cooked, Daily Organized Chaos: Foodie Wednesday, Pinch of This, That, and the Other: Whisking Wednesdays, Dollars and Cents: Sweet Temptations, Miz Helen's Country Cottage: Full Plate Thursday, Coupon Cookin': Tasty Traditions, Sweetology: Tea Party Tuesday, Mangoes and Chutney: Fat Camp Friday, Crumbs and Chaos: Seasonal Inspiration, A Well-Seasoned Life: Sweet Indulgences Sunday, Mom's Crazy Cooking: Twelve Days of Christmas Goodies

 
This bread is featured at:

Pinch of This, That & the Other: Whisking Wednesdays

A Well-Seasoned Life: Sweet Indulgences Sunday