You get intense banana flavor not only in using
banana flavored yogurt but also frozen bananas.
1 cup flour
1 cup brown sugar
8 tablespoons butter
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 stick unsalted butter, softened
2 eggs, beaten
3 ripe bananas, mashed
1/4 cup banana flavored yogurt
Place bananas in freezer for two hours.
In a bowl make crumb topping by mixing
flour, brown sugar and butter into crumbs.
Set crumb topping aside with making batter.
Put frozen peeled banana pulp in a strainer
and let the water drain from the bananas.
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour, baking soda,
salt, sugar, butter, eggs, mashed bananas and yogurt.
Fill muffin cups 3/4 the way up and sprinkle with topping.
Bake 40 minutes or until a toothpick comes out clean.
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.