Banana Bread

So it seems I live in Seattle this week. Doom and gloom all week long so far. Can I get an ETA on the sun please?  Days like this put me in a baking mood.  I used Strawberry yogurt instead of butter in this recipe in hope it would taste like strawberry-banana bread. However the strawberry yogurt didn't shine too much. None the less this bread is moist and tasty. If I say so myself.


2  to 3 ripe bananas, mashed
2 cups flour
1 cup sugar
1/2 cup Strawberry Yogurt ( I used Dannon light and fit, no fat!)
2 large eggs
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda


Preheat oven to 325


Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well.

In a small bowl, mix in the banana's the milk and cinnamon. In another bowl, mix together the flour, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into a buttered and floured pan bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.