Saturday, March 3, 2012


This is a classic banana bread recipe with an optional strudel topping.  You can add variety by adding apple pieces or chocolate chips or cinnamon into the batter.  A couple of key points to remember: First you do not need a mixer (use wooden spoons or whisk) and second, always butter and generously flour the bottom and the sides of the pan.

2 eggs (beaten)
3/4 cup sugar
1/3 cup plain yogurt
6 tablespoon (1/4 cup) melted unsalted butter
1.5 cups flour 
1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups ripe bananas thickly sliced (approx. 3)
1/2 cup coarsly chopped walnuts (optional but highly recommended)
1/2 cup chocolate chips (optional but highly recommended)

Optional strudel topping:
2 tablespoons butter
3 tablespoons brown sugar
1 tablespoon cinnamon
  • Butter and generously flour the bottom and sides of your pan
  • Preheat the oven at 350
  • Combine the flour, baking soda, and salt, stir with a whisk.
  • Place sugar and butter in a large bowl and mix together
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add banana, yogurt, vanilla and walnuts.
  • Add flour mixture
  • Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated
  • Prepare the topping by mixing all the ingredients together and spread over the pan.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack

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