Na-na-na-na-na-na-na-na...Batma...banana bread!

One of life's little comforts is a strong cup of coffee or tea with a thick slice of banana bread. I envy my Mum's bread that she makes and so I figured it was high time for me to give it a go...with my own twist. 

I wanted to try out something other Pinners had made note of -- using yogurt in the recipe. *Did I mention I have never tried to make any kind of bread before? Wish me luck.* So at 7pm on a Monday night I figured, what the hell? Let's give this a shot. 

Start out by preheating your oven to 350 and lining/greasing a loaf pan. In usual Stace fashion I like to do both, so I used parchment then greased that. Cleaning up is a breeze. If you don't like the paper being all sticky-out-y, just trim it closer to the pan edge after your batter is in. 

 Now, ingredients!

~ 2 seriously overripened bananas (mine were in the freezer first. I took them out to thaw for about an hour +, then peeled and mashed 'em.) 

~ 1/2 cup vanilla yogurt *I used the lactose-free variety. 

~ 1 tsp. baking soda 

~ 1/4 cup sunflower oil 

~ 3/4 cup brown sugar 

~ 1 egg, beaten 

~ 2 tsp vanilla extract 

~ 1 & 1/2 cups flour 

~ 1 tsp cinnamon 

~ 1 tsp baking powder 

~ 1/4 tsp salt 

Get out three small/medium/large mixing bowls. 

Bowl 1: Combine the banana, yogurt and baking soda in the small bowl. 

Bowl 2: Sift together the flour, cinnamon, baking powder and salt in the medium bowl. 

Bowl 3: This is your biggest and main mixer-upper. Gently blend together your oil and brown sugar, slowly adding in your egg and then the vanilla. 

Using your mixer on low (or your own raw strength if you're so inclined, tough guy,) add 1/3 of the banana mix to the sugar bowl, then 1/3 of the flour mix, alternating until bowl one and two are empty and all ingredients are JUST moistened. **Don't overwhip this sucker or your bread will be a bit tough. Well, so they say online. I have no flippin' clue because remember, I've never done this before either! 

Now pour that brown gooey goodness into your lined pan.  Bake for about 40-50 minutes. 

As with all baking, it can take a turn for the worst in a matter of minutes so watch that thing for any sign of possible burning! I stuck a fork in mine at 45 minutes and it came out wet so I let it go for about another 8-9 and then it was happy-happy to come out and be eaten. 

Let it sit in the pan for about ten minutes, then transfer to your plate for cutting. A piece while still warm, with melting butter? Why yes, don't mind if I do. 

Final result/opinion: This turned out great. It was moist, dense, and had lovely flavor. I will definitely make it again and may try it with three bananas next time...because I'm cray-cray like that. Get baking, Stace.