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Author Notes: This is my favorite thing to bake, always. Sometimes, the middle will cave in a bit, but it still tastes really good; to avoid this, you can make three mini-loaves. It improves with a day or two of resting. I first made it in a cooking class with my mother when I was two years old, and we've tweaked the recipe over the years. - Brette Warshaw
Makes 1 loaf
- 4 very ripe bananas (if frozen, defrost in the microwave)
- 1/4 cup butter, melted and cooled
- 1 egg, at room temperature
- 1 to 2 teaspoons vanilla
- 1 cup sugar
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup plain, full-fat yogurt
- Mash your bananas in a big bowl -- and if they're frozen and defrosted, snip off the end and pour all the liquids and solids out of the skin.
- Add your butter, egg, vanilla, and sugar to the mashed bananas. Mix well.
- In another bowl, mix your flour, salt, cinnamon, and baking soda. Fold into your wet ingredients.
- Fold the yogurt into the batter.
- Butter a loaf pan. Pour in your batter. Bake at 325°F for 45 to 50 minutes, keeping an eye on it so that it doesn't overbake. (And it's delicious a tad underbaked.) Let cool in the pan on a rack.
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