I typically sub in half whole wheat flour and half all purpose. I add 4 bananas or 5 if they are small, about 2 cups. It can take the extra bananas, and they help keep it moist if you happen to have extra on hand. If not, it works fine with the 3 bananas the recipe calls for. I've subbed cottage cheese and milk for the yogurt and had success. I've added flax seeds and walnuts. I didn't this time, but I often add a cup of chocolate chips because chocolate has good antioxidants and mood enhancing powers. Or at least I tell myself that, because I love anything with chocolate ;) If I'm adding the chocolate or using vanilla yogurt vs plain, I'll cut the sugar down to 3/4 cup. I've done it will all whole wheat flour, but its a bit denser that I like. I've found you can play around with the recipe alot and still have great success.
If you have alot of extra bananas, the recipe doubles easily. When I double it, I make a loaf and a dozen muffins. They cook in about 25 min if I remember correctly. I just test them with a toothpick. Then, I freeze the muffins and pull them out when needed for breakfast. The bread never seems to last that long...
The recipe follows the pattern of your standard quick bread.
|Mix the dry ingredients.|
|Cream the butter and the sugar.|
|Add in the eggs.|
|Mash up your super ripe bananas. Mine are frozen and defrosted.|
I peel bananas when they reach peak ripeness (black skin) and put them in a
ziplock in the freezer. Once I get 4 or 5 in the bag, I'll make the bread.
|Stir in bananas, yogurt, and vanilla. Fold in the flour mixture.|
|Bake for 1 hr in a loaf pan, then hide it from anyone who might steal this deliciousness.|