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Bobra’s Banana Bread


Ingredients

¾ cup whole wheat flour

¾ cup whole wheat flour

¾ cup all-purpose flour

¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon kosher salt, or to taste

½ teaspoon kosher salt, or to taste

½ teaspoon ground cinnamon

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

½ cup butter, softened

½ cup butter, softened

½ cup white sugar

½ cup white sugar

1 egg

1 egg

1 teaspoon vanilla extract

1 teaspoon vanilla extract

3 ripe bananas

3 ripe bananas

¼ cup plain yogurt

¼ cup plain yogurt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.

Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.

Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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