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, and I’ve also had good luck using Pamela’s Products Artisan Flour Blend.