Rosie Makes Banana Bread.

 Whenever I have bananas on the counter emitting alcoholic fumes, I know it's time to make a loaf of banana bread.  The riper the bananas, the better the bread.  Plus, I had some plain Greek yogurt leftover from a cheesecake I'd made and I needed to use that up.  And while I'm on Greek yogurt, I have a question  -  Do they make plain Greek yogurt in any size besides HUGE?  As in 32 ounces?  If they do, I can't find it.  So here's a recipe to use up some plain yogurt, if you find yourself in that somewhat enviable position.  Now, if you have bananas fuming away and need to use them up and have no plain yogurt, you can always substitute sour cream here.  That said, let's make banana bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rosie's Banana Bread      

1 stick unsalted butter, softened    

1 cup sugar

2 eggs, room temp  (Put whole eggs in bowl of hot tap water to warm them up to room temperature.)

1/2 cup plain Greek yogurt   

3 ripe bananas, mashed

1 TB vanilla extract

1 1/2 cups flour

1 tsp baking soda               

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

 

 Heat to 350°.

In small bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. 

In large bowl, cream butter and sugar. Beat in eggs.  Add yogurt, bananas, and vanilla.

Stir flour mixture into banana mixture until just combined. Pour into buttered 9 x 5-inch loaf pan.

Bake in 350° oven about 50-55 minutes, or until a toothpick inserted in center comes out fairly clean.  A few crumbs on the toothpick are fine. Cool in pan for about 15 minutes, then transfer to a wire rack and cool completely.

 

 

 

Let banana bread cool completely, and then pour on a powdered sugar icing.

 

 For the icing:

 2 cups powdered sugar

pinch of salt 

1 TB lemon juice

1 tsp vanilla 

1-2 TB cream or milk 

 Whisk lemon juice, vanilla, and a tablespoon of the cream or milk into the powdered sugar.  I've found that a pinch of salt helps take the slightly bitter edge off the powdered sugar mixture.  Add in enough cream until the consistency is thick, but pourable.  Drizzle or pour the icing on.

 

 

    

Spread it out.

Let the icing naturally slide down the sides.

Give it a little lemon zest love.

 

 

 

 

 

Oooh...

How pretty!