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My Favorite Banana Bread
Makes one 9×5 loaf
| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease 9×5-inch loaf pan with nonstick spray | ||||||
| prepAdjust oven rack to lower third position | ||||||
| 2 cups / 250 g all-purpose flour | Whisk dry ingredients | Add dry ingredients, fold in nuts/chips | Pour into pan, bake 350°F / 177°C, 60–65 min | Cool in pan 1 hr, then on rack completely | ||
| 1 tsp baking soda | ||||||
| 1/4 tsp salt | ||||||
| 1/2 tsp ground cinnamon | ||||||
| 1/2 cup / 113 g unsalted butter, softened | Cream butter and sugar | Beat in eggs | Beat in bananas, yogurt, vanilla | |||
| 3/4 cup / 150 g packed brown sugar | ||||||
| 2 large eggs, room temperature | ||||||
| 1 1/2 cups / 345 g mashed bananas | ||||||
| 1/3 cup / 80 g plain Greek yogurt or sour cream, room temperature | ||||||
| 1 tsp pure vanilla extract | ||||||
| 3/4 cup / 90 g chopped pecans or walnuts, or 1 cup / 180 g semi-sweet chocolate chips (optional) | ||||||
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