The BEST Banana Bread

• Vegetarian

• Produce

  • 2 cups Banana

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/4 cups Brown sugar
  • 2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 tsp Vanilla extract
  • 1 box Vanilla or banana pudding mix, instant

• Dairy

  • 1/2 cup Butter
  • 1/3 cup Greek yogurt

Found on thedomesticrebel.com

Description

Ingredients

• ½ cup (1 stick) butter, softened
• 1 & ¼ cups brown sugar, divided
• 2 eggs
• ⅓ cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
• 2 cups mashed banana (about 3-4 small/medium bananas)
• 1 tsp vanilla extract
• 2 tsp cinnamon, divided
• Pinch nutmeg
• 2 cups all-purpose flour
• 1 tsp baking soda
• Pinch salt
• 1 box instant vanilla or banana pudding mix (just the dry mix)

Directions

• Preheat oven to 350 degrees F. Liberally spray a 9 loaf pan with cooking spray and set aside.
• Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but thats okay. Overmixing will lead to tough bread!
• Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
• Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
• Allow the bread to cool completely before cutting into slices.