Lemon Banana Bread (adapted from Jan Karon's Mitford Cookbook and Kitchen Reader)
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/3 cup unsalted butter, at room temperature
2 eggs, at room temperature
1/4 cup plain Greek yogurt
3 tsp fresh lemon juice
1 tsp vanilla
3 very ripe bananas, smashed with a fork
lemon zest from 2 lemons
(You can also add a cup of chopped walnuts. My menfolk hate nuts :(
Preheat oven to 350. Line and or grease a loaf pan, set aside.
Sift together the flour, baking soda and salt. Set aside. Cream together butter and sugar till fluffy. Add the eggs, beating well after each. Stir lemon juice into the mashed bananas. Add yogurt, lemon zest, vanilla, and bananas to the batter. Mix well. Add the flour mixture and stir until just blended. (Add nuts here if you like)
Pour batter into pan and bake for 50-60 minutes. Cool bread in the pan on a wire rack for a few minutes, then remove. Serve warm, with a bit of butter. Yum!