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Super Moist Banana Bread Recipe – With A Cinnamon Surprise

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Do you have a few extra ripe bananas left over on the counter?  Are you searching for the best banana bread recipe to make?  Look no further!

If you want your bread to taste like a cinnamon roll, add the glaze on the top - DELICIOUS!!!

If you want your bread to taste like a cinnamon roll, add the glaze on the top – DELICIOUS!!!

We have tried several different ways to make banana bread, and this is by far the best.

The addition of yogurt not only provides extra moisture in the dough, but the sweetness of it also lowers the amount of sugar necessary as compared to traditional recipes.

And of course, who can resist the delicious taste of cinnamon sugar mixed together!

But just a word of advice — make two loaves if you can. Everyone will be asking for more!

SUPER MOIST BANANA BREAD RECIPE

Ingredients:

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup light brown sugar

4 Tablespoons unsalted butter, softened to room temperature

2 large eggs

2-3 mashed very ripe large bananas

1/3 cup vanilla yogurt (about ½ of individual serving)

1 teaspoon vanilla extract

1/8 cup granulated sugar

1/2  teaspoon ground cinnamon

OPTIONAL GLAZE

1/2 cup sifted powdered sugar

1 Tablespoon heavy cream or half-and-half or whole milk

Mix in one egg at at time - and yes, free range, farm fresh eggs are the best!

Mix in one egg at at time – and yes, free range, farm fresh eggs are the best!

Instructions:

*makes one 9×5 inch loaf

1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3.  In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.

4. In a separate small ball, smash the banana’s with a fork, leaving small bits.

Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!

Using a wooden spoon was my grandmother’s secret – I am not asking questions – it works!

5. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix – the batter will be thick.

6. In a another separate bowl, mix together the cinnamon and white sugar.

7. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.

8.  Bake for approximately 50  minutes or until a wooden toothpick inserted in the center comes out clean.

9. Remove pan and place on a wire rack.  Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.

10. Optional – to add a sweet treat to the outside of the bread – make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.

*Keep in an air tight container.   I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!

Enjoy!

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Mary and Jim

Super Moist Banana Bread

Super Moist Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 4 Tablespoons unsalted butter, softened to room temperature
  • 2 large eggs
  • 2-3 mashed very ripe large bananas
  • 1/3 cup vanilla yogurt, about ½ of individual serving
  • 1 teaspoon vanilla extract
  • 1/8 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

OPTIONAL GLAZE

  • 1/2 cup sifted powdered sugar
  • 1 Tablespoon heavy cream or half-and-half or whole milk

Instructions

  1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.
  4. In a separate small ball, smash the banana's with a fork, leaving small bits.
  5. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  6. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  7. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix - the batter will be thick.
  8. In a another separate bowl, mix together the cinnamon and white sugar.
  9. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.
  10. Bake for approximately 50 or until a wooden toothpick inserted in the center comes out clean.
  11. Remove pan and place on a wire rack. Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.
  12. Optional - to add a sweet treat to the outside of the bread - make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.

Notes

*Keep in an air tight container. I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!
Recipe courtesy of Old World Garden Farms

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g
© oldworldgardenfarms
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