Over-ripe bananas makes amazing banana bread.
The banana bread is perfectly moist with a nice tender crumb. Made with plain low-fat Greek yogurt, I love the slight tang in the flavor and how beautifully each cut I made became perfect slices. The bread disappeared quickly with requests for more, the ultimate baker’s compliment.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 4 large very ripe bananas, mashed
- 1 cup low fat plain Greek yogurt
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Optional garnish: powdered sugar
Preheat the oven to 350 degrees F.
Generously grease a 10-inch Bundt pan with non stick spray, and set aside.
In a large bowl, cream the butter and sugar together on medium-high speed until nice and fluffy with a mixer.
Beat in the eggs, vanilla, bananas, and yogurt.
Reduce the speed to medium and slowly add the flour, baking soda, and salt until well combined.
Pour the batter into the pan and bake for 60 minutes to 70 minutes, or until done.
Allow the bread to cool in the pan for 10-15 minutes.
To release the bread, slowly and carefully grab the sides of the pan and gently shake it up and down and side to side to loosen the bread before inverting it onto a wire rack to cool.
Optional: Dust the cake with powdered sugar.