Banana Bread

Perfectly ripe bananas mashed into a buttery, vanilla-scented batter, then you gently fold in tender apple pieces tossed in a hint of brown sugar and spice.

Ingredients:

• 2c (250g), All-purpose flour
• 1tsp, Baking soda
• 1/4tsp, Salt
• 1/2tsp, Ground cinnamon

• 2 Eggs, Room tempature
• 1/2c, Salted butter, soft
• 3/4c, Packed light brown sugar
• 1/3c, Plain yogurt or sour cream
• 2c, Mashed bananas (4)
• 1tsp, Pure vanilla extract

Optional: 1 Apple (150g); skinned, cored, chopped
Optional: 3/4c (100g); chopped walnuts

Directions:

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl. 2
   Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
3. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
4. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts and/or apple, if using.
5. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
6. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
7. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.