An easy way to make your banana bread moist and low calorie is to use plain low fat yogurt. We made a very simple one this time, but we also love to add pecans and chocolate chips on occasion. We are also thinking of making a blueberry whipped cream cheese to spread over this loaf! YUMMMMMM. This is a go to recipe of ours. We hope you enjoy it!
Makes 2 loaf pans of 9*5*3 (Standard loaf pan). We made min loafs and muffins (ignore sizes).
1 cup (2 sticks) butter, at room temperature, plus more for pan
2 cup granulated sugar
4 large eggs
3 cups unbleached flour
2 teaspoon baking soda
2 teaspoon salt
2 cup mashed very ripe bananas
1 cup plain yogurt
Optional: Flax seed, chia seed, and pumpkin seed mixture. Sprinkle in and on top as desired. About 2 tbsp per loaf.
Preheat oven to 350 degrees. Butter pans and sprinkle with flour to prevent sticking. Tap out excess. In an electric mixer fitted with the paddle attachment (ours is a kitchen aid), cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. You can do this by hand as well.
In a medium bowl, whisk together flour, baking soda, and salt. We like to sift it all together to make sure there are no clumps. Add to the butter mixture in thirds and mix until just combined. Add bananas, yogurt, and vanilla; mix to combine. Now add in the mixed seed to all or both of the loafs!
Bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. For smaller pans like we used, it will take less time so check often. The muffins in the silicone pan took about 30 minutes. Tip: use an ice cream scooper to fill muffin pan holes!