Did you know that banana trees produce one large beautiful flower and only one bunch (several dozen) of bananas a year? Amazing when you consider that 85 million tons of bananas are consumed around the world annually. Bananas are a labor intensive industry much of which is done by hand, from hauling banana trains of 25 to 100 pound bunches to sorting for size and quality, almost all banana production is done by hand. Children of all ages seem to love the flavor and texture of bananas, and banana bread is a great way to utilize your overripe bananas. Two tips: Conventionally grown bananas are loaded with pesticides, so buy organic whenever possible. Also, bananas may be peeled and frozen in zip lock bags so you can save extras until you have enough to make a full recipe.
Number of Servings
- 1 cup cake flour
- 1 cup all-purpose flour
- teaspoon baking powder
- teaspoon baking soda
- teaspoon salt
- teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup non-fat yogurt
- 1 cup sour cream
- 2 Tablespoons unsalted butter
- teaspoon vanilla extract
- 1 large egg
- 2 very ripe medium-sized bananas, mashed
- Preheat oven to 350-degrees and grease a standard loaf pan.
- Sift together the flours, baking powder, baking soda, salt, cinnamon, and clove and set aside.
- Cream sugar, yogurt, sour cream, butter, and vanilla together in a mixer and using the paddle attachment to scrape down the sides of the bowl.
- Add the egg and mix again.
- When the egg is fully incorporated, add small amounts of the sifted dry ingredients, mixing well between additions.
- Finish by adding the mashed bananas. Do not to over mix or the bread will be dense and heavy.
- Pour batter into prepared pan and bake for 30 to 40 minutes.
- Use a toothpick to test for doneness. Allow to cool before slicing.