By Dane Feldman
Photo by Dane Feldman.
With colder weather fast approaching, I thought it best to tackle a classic comfort food: banana bread. This recipe, like the banana muffins, is adapted from the 1961 edition of The New York Times Cook Book and has been a family favorite for quite some time.
What you’ll need:
1 cup unbleached white flour
3/4 cup unbleached whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup margarine
1/2 cup turbinado sugar
2 mashed bananas
2 tbsp Greek yogurt
1 cup raisins
Preheat oven to 350.
Sift the flour, baking powder, baking soda, and salt into a large bowl.
Cream the margarine and sugar in a separate bowl. Beat until light and fluffy before adding in the eggs one at a time. Beat again.
In a measuring glass, combine the bananas and yogurt. The bananas and yogurt together must equal 1 cup, so it’s okay if you need to make adjustments.
Add the dry ingredients, the bananas, and yogurt to the egg mixture by alternating between dry ingredients, bananas, and yogurt. Beat each time you add ingredients. Then, add the raisins and mix it all together with a large spoon to fold the raisins into the batter.
Grease a loaf pan with margarine before baking for approximately 1 hour.