Banana bread with yogurt and raisins
Here it is — the latest in my “bought too many bananas so I’m gonna make banana bread” banana bread.
This one is moist, gently warmed with cinnamon and studded with raisins (although you could substitute dried cherries or cranberries and such). It looks lovely, both whole and when sliced. And I can tell you that all my usual tasters have said it was delicious.
Banana Bread with Yogurt and Raisins
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup plain yogurt (or dairy sour cream)
3 ripe medium bananas, mashed
1 cup raisins
Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Mix the flour, cinnamon, baking soda, baking powder and salt in a bowl and set aside. Mix the sugar and vegetable oil together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until thoroughly combined. Add the vanilla extract and eggs and beat them in until well combined. Add the yogurt and bananas and blend them in thoroughly. Add the flour mixture and blend it in. Fold in the raisins. Spoon the batter into the prepared loaf pan. Bake for about one hour or until a cake tester inserted into the center comes out clean.
Makes one loaf