GREEK YOGURT BANANA CRANBERRY BREAD

 One thing I hope to make a dent in this fall and winter is my collection of recipes in boxes and plastic tubs. I have so many but I just can't dump them in the recycle barrel without going through and "touching" every one and maybe finding a winner or two. When I finish the tubs, I need to sort through all my cookbooks, but that's going to take a while.

I needed something to take to church for the Cafe Treats and this recipe caught my eye. I had one banana we had not eaten and of course several in the freezer that I freeze before they need to be thrown out. I also have plenty of dried cranberries and my husband had the plain nonfat Greek yogurt. The recipe calls for nuts but I just left them out. I decided to chop the dried cranberries so it would be easier to slice the bread.

I made three mini-loaves which I sliced into about 12 slices and then down the middle. This gives me plenty for the Cafe Treats. I left out the 1/2 cup chopped walnuts because the Cafe Treats is a nut-free zone, but if you want to include them that's how much you need.

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GREEK YOGURT BANANA CRANBERRY BREAD

2       cups four

1        cup sugar

3/4   teaspoon baking soda

1/2    teaspoon salt

1/4    cup melted butter

2       large eggs

1-1/2 cups mashed bananas (about 3 large)

2/3    cup plain Greek nonfat yogurt

1/2     cup chopped dried cranberries

1         teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray a loaf pan or 3 mini-loaf pans with nonstick cooking spray. Set aside.

In a large bowl combine the flour, sugar, baking soda, and salt with a whisk. Set aside.

Melt the butter and mash the ripe bananas and chop the dried cranberries.

(I dusted the chopped cranberries with a little flour)

Add the butter, eggs, bananas, yogurt, and dried cranberries.

Stir well.

Add the vanilla extract and stir well again.

Pour batter in a large loaf pan or spoon evenly between the three mini-loaf pans.

Bake until done (55 minutes for a large loaf or about 40 minutes for the mini loaves)

Cool 10 minutes in the loaves before removing from the pans and cool completely on a rack. 

Slice and enjoy...