I began with the Haleluiah Banana Bread. From the HP Methodist Choir cookbook.

I love the The Crueset Baking dish from Sur la Table.

I changed the recipe slightly to make it healthier. See what you think.

Recipe Ingredients for Hallelujah Banana Bread adapted

2

c flour*

1

c sugar

1 1/2

c walnuts

2

tsp baking powder

1/2

tsp baking soda

1/4

tsp salt

2

large eggs

3

bananas

1/4

c plain yogurt

6

tbsp butter

Recipe Directions for Hallelujah Banana Bread adapted

  1. Preheat oven to 350°F
  2. Spray a 9×5 loaf pan with nonstick spray or use 8×4 loaf pan and additional pan
  3. In a large bowl, mix dry ingredients. Chop nuts coarsely and mix into dry ingredients.
  4. In a separate bowl, beat eggs until they are smooth. Add bananas, yogurt, vanilla, melted butter and mix with rubber spatula.
  5. Make a well in middle of dry ingredients. Pour in the wet ingredients and mix gently with wooden spoon until just blended. Pour batter into prepared pan.
  6. Bake for 50 minutes (30 min for smaller pan), then lower temperature to 325°F and cook for an additional 25-40 min, tenting with foil to keep from burning. Done when tester comes out clean. Remove from oven and cool on rack. Tastes best the next day.

*Cup4Cup flour was used in this last banana bread recipe—gluten free and tastes just like gluten recipe.