1 1/4 c. sugar
1/4 c. butter
3 egg whites
1 1/4 c. ripe bananas, mashed
3/4 c. plain or vanilla yogurt
1 t. vanilla
2 3/4 c. flour
1 1/4 t. baking soda
1 t. salt
1 t. cinnamon
3/4 c. chopped nuts
Heat oven to 350 degrees. Mix sugar and butter. Stir in egg whites until well blended. Add bananas, yogurt, and vanilla. Beat till smooth. Mix in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into two 8” pans, greased. Bake 48 minutes. Cool five minutes and cool completely before slicing.
Chuck and I love this recipe. Of course you could leave out the nuts if desired. I always use three bananas, regardless of the cup-age of it (it comes really close); it just makes it easier. I also cook them in four smaller loaf pans and it takes me a little longer than the 48 minutes, more like 53 or so. I almost love this more the next day, cooled in the fridge. YUM.
3 comments:
hey foodees. thanks for these recipes! i can't remember how i found your site, but i'm excited to try a few things -- i'll let you know how i like them. and i know i will. like them.
thanks for sharing and if i have anything great to share, i will.
I made this and it is on my Blog i will give you credit
This is the BEST banana bread recipe! I have always enjoyed banana bread, but hate how it is dray on the edges and moist only in the middle. This recipe solves that problem!
I made one giant loaf, and turned my oven down to 325 so the edges wouldn't burn. It took about 75 minutes to finish, but well worth the wait.
I agree with Erin. Let the loaf cool, wrap it in foil and place it in a plastic bag. Refrigerate overnight and it is perfect in the morning. This bread is AWESOME! So moist and lots of flavor! Thanks for sharing.
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