Ingredients
- 3 very ripe bananas*
- 1.5 sticks 3/4 c unsalted butter, softened
- 1.5 c granulated sugar
- 1.5 tsp vanilla
- 1 egg
- 2 c flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 1 c vanilla Greek yogurt
Instructions
- Preheat oven to 350.
- Using a stand or a hand mixer, beat bananas until they're fully mashed.
- Add softened butter, vanilla, and sugar and continue mixing.
- Beat in the egg.
- Gradually pour in flour, mixing as you go.
- Mix in baking soda and salt.
- Mix in the Greek yogurt.
- Pour batter evenly into well-greased Bundt cake pan and place pan in the oven.
- Bake for about 45 minutes.** Check bread with a toothpick; if the toothpick comes out clean, remove from oven and allow to cool for about 10 minutes before transferring bread from the Bundt cake pan to a platter.
Notes
*You can also use bananas from the freezer. When my fresh bananas start to turn, I peel them and put them in a container in the freezer. Then, when we've got a hankering for banana bread (all the time!), I get 3 out of the freezer and thaw them before I start whipping the batter together.
**I bake this banana bread in my oven for 43-45 minutes at exactly 350, but you may want to set your oven timer for 40 minutes and check the bread with a toothpick. If the toothpick comes out clean, go ahead and remove the bread from the oven! You don't want to over-bake this bread or else the outside will become a little tough.