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.