The best recipes are the ones that people tell you about from their own experience because they’ve been tried and tested. One afternoon years ago when I was collecting my kids from preschool, I got into a brief conversation with the classroom aide helping the kids into the car. I can’t remember how we got to talking about banana bread in our 2-minute exchange (maybe I was sending out a hungry vibe?) but she told me “The Cooking Light recipe with yogurt in it is the best.”
I always have overripe bananas in one of my freezer drawers, so I was able to verify her claim that very afternoon. Boy, was she right — I’ve made this bread many, many times since then and had many requests for the recipe. This loaf is so moist, my kids eat it plain – without butter! (For the record, I think warm with butter is the ultimate way to enjoy a slice.) I always double the recipe so there’s one loaf for us and one for book club or a gift for a teacher or a friend. Sometimes I sub gluten free flour for the all-purpose flour — no other adjustments are required and it still turns out great. I don’t need to make any adjustments for high altitude, either. Loaves still taste great after freezing — I wrap mine in parchment then plastic wrap or put them in a Ziploc freezer bag first.
Get the recipe here. Note: I set the timer for 50 minutes instead of an hour on this loaf then test it with a skewer (it should come out clean if the loaf is fully baked – otherwise add five more minutes and check again).
I’m sure you don’t need tips on how to “use” this bread, but in addition to book club and gifting, this makes a great loaf to slice up ahead of time and take on a road trip or campout because it’s not too delicate or crumbly. It’s a hearty loaf of banana goodness.
My preferred gluten free flour blend is Namaste Foods Gluten Free Organic Perfect Flour Blend