Banana Bread Redux

Banana bread is fast becoming a favorite easy recipe because, Yes we have some bananas and overripe ones too in the F&P kitchen. And, just like meatloaf recipes, there are lots of banana bread recipes. A couple of weeks ago, I posted a "quick and easy" banana bread recipe, but Grenville, the F&P official taste tester, thought it needed to be moister, so here's an updated recipe. This one includes some things the earlier one didn't include: baking soda, yogurt (plain), and oil. If you don't like nuts, then skip them.

One more thing, we had LOTS of ripe bananas (6), so this doubled recipe makes 2 loaves. One to give away and one to keep because we had to taste sample one - it passed!

Banana Bread Redux (makes 2 loaves)
5-6 ripe bananas, well mashed
2 eggs, well beaten
1 1/2 tsp vanilla
1/4 C canola oil
2 C flour
1 1/4 C sugar
2 tsp salt
2 tsp baking soda
2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 C plain low-fat yogurt

OPTIONAL: 1 C chopped nuts - any type: walnuts, pecans (your choice)

Preheat oven to 350°. Grease 2 loaf pans (8 ½ x 4 ½ x 2 ½ in.). Mash bananas, then add eggs, vanilla, oil and sugar. Stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg. Add banana mixture - then add nuts and blend. Divide batter between loaf pans. Bake for 1 hour. Remove and cool on rack.