This versatile bread is the perfect on-the-go breakfast, gift for a host, or holiday gift.
Top it with whatever you like, and even throw some additional ingredients like chocolate chips.
It’s the bread that everyone can get behind.
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour, baking soda and salt, stirring with a whisk.
Add the eggs, 1 at a time, beating well after each addition.
Add banana, yogurt and vanilla; beat until blended.
Add flour mixture; beat at low speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack.
Spoon plain batter into pan, alternating with dollops of chocolate-chip batter.
Drag a knife through batter to swirl.
Bake as directed.Berry it.Fold 1 cup fresh blueberries into batter.
Bake as directed.French-toast it.Cut bread into 3/4-inch slices.
Toast until slightly crisp on both sides.
Whisk together 2 eggs, 2 Tbsp.
milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl.
Bake as directed.Streusel it.Combine 2 Tbsp.
rolled oats, 2 Tbsp.
flour, 1 Tbsp.
brown sugar, 1 Tbsp.
butter, melted, and 1/4 tsp.
ground nutmeg in a medium bowl.
Divide batter among 12 paper-lined muffin cups.
Bake at 350F until done, about 25 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
