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A perfectly moist banana bread recipe to enjoy anytime
     Yay. I was so happy to see the fruit flies gathering around the bananas on the kitchen counter; it meant the bananas were ready for baking. And I still had one more banana bread to make tin order to complete my 1-2-3-4 Banana Bread Mission: Making four different, unique banana bread loaf recipes using one, two, three and four bananas. I had three successes thus far: One-Banana Banana Bread, Two-Banana Banana Bread and Four-Banana Banana Bread, and the Three-Banana Banana Bread was the last one until the mission was complete. (Geez, I just typed “banana” a lot).
     I really love using vanilla yogurt in recipes; it feels better adding moisture to a recipe without a gallon of canola oil. BUT, I still added a little bit of oil (just two tablespoons), because I didn’t want the final product to come out gummy!
     This bread is very moist, not too dense, and not too light or airy. I know that sometimes banana bread can come out heavy or dense and sometimes a little too moist, verging on wet. This one is just right, in my opinion! It tastes rich with banana flavor and almost buttery, which is funny considering it has no butter in it. 
     This is a great way to use up three overly ripe bananas.


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Ingredients Section:

  • 1 3/4 cup flour
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 3 medium bananas, mashed (about 1 cup)
  • 1 egg, lightly beaten
  • 6 oz. container vanilla yogurt (about 1/2 cup)
  • 2 TBS oil
  • 1/2 tsp vanilla


  1. Preheat the oven to 350 degrees.
  2. Combine flour, sugar, baking soda, baking powder and salt in a large bowl.
  3. Create a well in the center of the dry ingredients.
  4. Combine the remaining ingredients in the center of the well and mix until combined.
  5. Pour batter into a greased loaf pan.
  6. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for about 10 minutes before turning the bread out onto a wire rack to cool completely. 

Notes about this recipe:

  • If you don’t have vanilla yogurt, I imagine sour cream would be a good substitution.

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