This is one of my favorite recipes for Banana Bread. It is sweet, moist and delicious, freezes beautifully and can be baked into muffins too.
I sort of adapted a couple of recipes and came up with this one. I like to eat my bananas all yellow with no spots at all, but the best bananas for banana bread (and muffins as well) are those that are over ripe and looking nasty and brown in the counter, those are great here, as they help with moisture and give it the best “bananay” flavor to the bread/cake! (I always make banana bread and everyone here says it is banana cake! Hehe!)
This one in the picture I made at my mom’s house while in Brazil and it was a definitely success there too!
2/3 cup sugar
¼ cup canola oil
1 2/3 cups mashed banana
¼ cup milk
¼ cup yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
Preheat oven 350F.
Beat sugar and oil in a bowl. Add the mashed bananas, milk, yogurt and egg and beat well.
Add flour, baking soda and salt, mix until all incorporated.
Pour batter into a greased loaf pan and bake for about 1 hour.
It can also be made into muffins, just pour batter into greased muffin cups and bake at same temperature for about 25 minutes, but keep an eye on them after 20 minutes of the baking time has elapsed.