This banana bread recipe is a delightful twist on the classic, incorporating yogurt for an extra moist texture.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Beat in the egg until well combined.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Mash the bananas in a separate bowl and mix in the yogurt.
Use a fork to mash the bananas for a smoother texture.
Alternately add the dry ingredients and banana mixture to the creamed butter mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Pour the batter into a greased loaf pan and smooth the top.
Tap the pan on the counter to release air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Run a knife around the edges of the pan to help release the bread.
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