Late night banana bread

The aroma of banana bread baking is not something that you’d expect late night, but I’ve been trying to eat breakfast in morning, so preparing food the night before has become the easiest way to make sure I get a nice meal that will satiate throughout the morning and into the afternoon. The recipe that I used was adapted from an America’s Test Kitchen banana bread recipe and one from a co-worker’s food blog. I like the fact that the ATK recipe used yogurt to keep the bread moist and melt away in your mouth. The adaptation from Shrimp13’s blog was using brown sugar instead of plain white. Most other ingredients were identical. Results were nothing short of tasty, and this is sure to make a yummy breakfast paired with some of the axillary yogurt from the recipe.

Try it yourself.

2 cups organic flour
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
3/4 cup Brown sugar
2 Eggs, beaten lightly
3 Very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup Plain yogurt
1 teaspoon Vanilla extract

(normally I would have added toasted walnuts, but I was just using what I had on hand)

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