A wonderful use for overripe bananas and so delicious with the raspberries! Making the mini loaves is perfect for gifting and a great way to say I love you!
Yield: 4 mini loaves
Ingredients:
- 1 stick unsalted butter softened
- 3 large overripe bananas, mashed
- 3/4 cup light brown sugar, firmly packed
- 2 large eggs
- 1/3 cup Greek yogurt ( I love vanilla)
- 2 teaspoons pure vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh raspberries
- Powdered sugar for sprinkling, optional
Directions:
Preheat the oven to 350°F. Lightly spray 4 mini loaf pans with nonstick spray and place on a baking sheet. Using a stand mixer, with paddle attachment, cream together the butter and brown sugar on medium speed for several minutes, until light and creamy, scraping sides once or twice as needed to make sure sugar is well incorporated. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla until blended. Remove the bowl from the mixer. Whisk together the flour, baking soda, salt, and cinnamon until combined. Using a large spoon, combine the dry ingredients into the wet ingredients to incorporate so no more flour pockets remain without over mixing. Gently fold in the raspberries. Bake for 30-35 minutes or until a toothpick inserted in the center of the loaves will come out clean when the bread is done. Remove from the oven and allow to cool for about 10 minutes and then remove from pans and transfer to baking rack to cool completely. Sprinkle with powdered sugar, enjoy and spread the love!
Maroscooking 