This Utah weather is so, totally confused. Here we are, mid-April and on Sunday it rained…and snowed…and rained and snowed some more. Can we please just get the sunshine from here on out? The only good thing about the gloomy, cold weather Sunday was it got me in the mood to bake. And in the mood for a loaf of warm banana bread.
The smell of banana bread baking in the oven might be my very favorite baking smell ever. To have a warm slice with butter seeping into it on a blustery day was perfect! My little family of four ate the whole loaf in a day (which means Brett and I ate it all). I stumbled upon Kelly’s, from Eat Yourself Skinny, banana bread recipe and it looked like a winner–and super simple. I adapted it just slightly with some of the things I had, including Banana Greek yogurt. The yogurt amps up the banana flavor and makes the bread so incredibly moist. And just perfect (even though it’s a little sunken in).
- 1/2 cup butter, soft
- 1/2 cup suar
- 1/2 cup brown sugar
- 2 eggs
- 5.3 oz banana flavored greek yogurt (like Chobani!)
- 2 large ripe bananas, mashed
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- Preheat oven to 350. Grease a 9X5 inch loaf pan and set aside.
- Combine flour and baking soda in a small bowl and set aside.
- In a stand mixer, cream butter and sugars together. Beat in eggs and vanilla. Mix in greek yogurt, then mashed bananas. Slowly mix in flour + soda mixture.
- Pour batter into greased 9X5 inch pan and bake for 45-60 minutes.
- adapted slightly from Eat Yourself Skinny