"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Bread Recipe

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This recipe for Banana Bread, by , is from Our Family Cookbook, 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!

Contributor:  
Contributor:  
Ann Bressler

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup plain yogurt or sour cream
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
pinch of nutmeg
3/4 cups nuts

Directions:
Directions:
Adjust the oven rack to the lower third position and preheat the oven to 350. Grease a 9 x 5 inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, salt, cinnamon and nutmeg together in a large bowl.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over mix. Fold in the nuts, if using.

Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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