Banana Bread

I also made some poppyseed bread (middle)

My obsession with bread lives on. BANANA BREAD. This recipe is light, delicious, and so moist!! I reccomend it. Its a perfect breakfast, and a great way to use overripe bananas! I kinda got impatient and used bananas that werent overripe but just ripe. The bread is still perfect! However I did find a way to hurry up the process.
Place your bananas in a paper bag with an unpeeled, uncut apple or tomato. The apple or tomato will emit Ethylene gas, that once trapped, will help ripen the bananas. Leave the paper bag in a warm, dry area.
Observe the bag each day to check the progress. If the bananas ripened, remove them from the bag. If not, leave them for another day.
Enjoy your tasty, sweet bananas!


Now for the recipe,, ENJOY! 


Classic Banana Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Preparation

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. 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.