Our Go-To Banana Bread Recipe

Nuts or no nuts? This is the ongoing battle in our home. We all LOVE banana bread…to a fault. (Confession: we eat the whole loaf in one day!) However, one of us loves pecans in the loaf while three of us want none of them. So, depending on your home dynamics, mix in some pecans if you like—or not!

Our Banana Bread Recipe

• 1 cup (212 g) sugar

• 1/2 cup vegetable oil

• 2 eggs

• 1 cup (227 g) mashed banana, abt 2 very ripe bananas (the measurement can be ‘close’)

• 1/2 cup (113 g) plain yogurt

• 1 teaspoon vanilla extract

• 1-1/2 cup (213 g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Preheat the oven to 350 degrees. Spray a loaf pan, preferably glass which browns better.

Whisk sugar and oil. Add eggs, bananas, yogurt & vanilla till blended.

Bake 55 minutes or until done (i.e., the toothpick test). Cool 5 minutes, and then turn out on a cooling rack.

Slice…and go ahead…eat the whole loaf! If perchance you have leftovers, try toasting it. Oo-la-la!