Banana Bread

A great banana bread recipe that comes out moist and never dry. Even when I eat this bread a few days later, it's not dry. I often get a bunch of bananas and finish all but one, which is too far gone by the time I get to it. I stick it in the freezer and when I get to three I make this bread.

Always use vanilla extract never flavoring.

Roughly mash the bananas.

I used greek yogurt, but any plain yogurt will do.

Mix yogurt and butter into bananas.

Add eggs! You can whisk them separately, but if you stir gently they do incorporate this way.

Gently fold banana mixture into dry ingredients.

It should be just mixed, like this, and not whipped like crazy.

Grease your loaf pan. I like to use a paper towel to evenly and lightly coat.

Dusting the pan with flour is very important, it helps the bread 'crawl' up the sides of the pan into a full loaf and not fall into a dense brick. I add a tablespoon of flour to the greased loaf pan and shake it around over the sink. One hard bang at the end loosens up any extra flour that is clinging in clumps.

The soaper in me couldn't resist trying a couple little peaks!

No peaks left, but looking good! This time I had to bake for an additional 5 or so minutes since the toothpick did not come out clean after 55 minutes.

Why would I put butter on something that has 6 tablespoons of butter in it? Because butter is awesome!