Suddenly I have the urge to bake something. Let’s be honest: mostly it’s for the batter. But it’s also to heat up the house. When I was little, my mom used to sit on a kitchen stool by a cracked oven door (oven on!) and read the newspaper. This was her space heater. Environmentally friendly? I don’t think so.
But when the house cools off in the fall, I do seem to find any excuse to turn the oven on…and stand right by it. An excess of bananas (my grocery store sells big bags of bruised and detached bananas for $1.49) is reason enough.
Here’s one for super moist banana bread made with yogurt. (It’s so moist, it’s sort of like eating the batter without the guilt.)
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 large eggs, slightly beaten
1 cup mashed very ripe banana (about 3 medium)
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
1 cup chopped nuts, preferably toasted
2 tablespoons wheat germ (optional)
1.Preheat oven to 375 degrees.
2.Cream margarine and sugar.
3.Add eggs, beating well.
4.Beat in bananas and vanilla until well blended.
5.Stir dry ingredients together; combine with first mixture.
6.Stir in yogurt and nuts.
7.Pour into 2 small (7 x 3″) greased loaf pans or 1 large (9 x 5″) greased loaf pan.
8.If desired, sprinkle wheat germ over top.
9.Bake 350 for 1 hour for small loaves and 80 minutes for large loaf.
10.Do NOT underbake as the yogurt makes this very moist.