This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with nonfat yogurt and I eliminated the salt. This healthier banana banana bread is super moist and tastes great.
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
¼ cup unsalted butter
⅛ cup nonfat plain yogurt
2 eggs, room temperature and beaten
2 ⅓ cups mashed overripe bananas
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Whisk flour, baking soda, and salt together in a large bowl; set aside.
Beat brown sugar, butter, and yogurt together in a separate large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas until well blended; add to flour mixture and stir just to moisten. Transfer batter to prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
