PENZEYS BANANA BREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Penzeys Banana Bread image

Recipe from Penzeys Spices winter 2009 catalog. I haven't made this but I want it in my cookbook so I'm posting it.

Provided by Ann Marie F

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup walnuts (optional) or 1 cup pecans, coarsely chopped (optional)
3/4 cup mini chocolate chip (optional)
1 1/2 cups bananas, very ripe and well mashed (3 bananas)
1/2 cup vanilla yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
  • Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
  • In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
  • Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
  • Spoon the batter into the loaf pan and smooth the surface with a spatula.
  • Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
  • Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

There are no comments yet!