| | Directions | | Preheat oven to 350 F. Grease bottom and sides of two 8 x 4 or 9 x 5 loaf pans with shortening. Dust with flour and tap off excess. Set aside. In a large mixing bowl, whisk dry ingredients using low speed of electric mixer to aerate. In a medium mixing bowl, beat together liquid ingredients until well blended. Mix liquid and dry ingredients just until blended; don't overmix. Divide batter into 2 prepared pans. Top with chopped walnuts or cashew nuts. Bake for 1 hour to 1 hour and 10 minutes or until a wooden skewer or cake tester inserted in center comes out clean. Let cool 10 minutes in wire rack before serving. |
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 2 cups all purpose flour |
| - | | 1/2 cup cup sugar |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup margarine, melted (or 1 stick ) |
| - | | package(6 ounces) banana cream-flavored yogurt |
| - | | 2 pieces large eggs |
| - | | 1/2 cup light brown sugar, firmly packed |
| - | | 1 teaspoon vanilla extract |
| - | | 2 cups mashed fully-ripe bananas (about 4 pieces) |
| - | | 1/4 cup coarsely chopped walnuts or cashew nuts for toppings |
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