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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Moist Banana Bread Recipe

4.2 stars - based on 2 votes
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This recipe for Moist Banana Bread is from The Sloup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter, softened (½ cup canola oil)
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 ⅔ cup flour, sifted
1 teaspoon baking soda
½ teaspoon salt
3 medium bananas
½ cup yogurt or sour cream (¾ cup of coconut milk)
Directions:
Directions:
1. Preheat oven to 350ºF
2. Combine butter and sugar until creamy.
3. Add eggs one at a time and then add vanilla and mix well.
4. In a separate bowl, sift together flour, soda, and salt.
5. Add dry ingredients to the wet ingredients and mix well.
6. Add banana and yogurt. Mix until combined.
7. Bake in a greased pan for 1 to 1 ½ hours at 350ºF.
8. Cool in the pan on a wired rack

I prefer muffins or doughnut hole pans, time can be reduced to 12-20 minutes.
Personal Notes:
Personal Notes:
This recipe I adapted from a banana bread recipe that I have lost the original information for. While I had to be dairy-free with Blake, I discovered this converted to dairy-free really easily (dairy-free changes are in parentheses). This is very light and fluffy. If you want something closer to bread-pudding, put in 5 bananas, it will be dense but amazing.

 

 

 

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