February 23, 2016

I had three bananas that were turning really dark. They were getting to the point where I either needed to bake something with them or throw them away. I decided to make banana bread. Of course it was from the America’s Test Kitchen cookbook. The two main points about this recipe is not to over mix (that makes the loaf too dense) and it calls for 1/4 cup yogurt (it adds a little tang and helps keep it moist). So yummy!

  

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