Banana Bread

Did you know that banana trees produce one large beautiful flower and only one bunch 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 25-100 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.

Yield: Eight Servings

1. Preheat oven to 350-degrees.
2. Sift together the flours, baking powder, and baking soda and set aside.
3. Cream sugar, yogurt, sour cream, butter, salt, and spices together in a mixer using the paddle attachment.
4. Add eggs, one at a time, scraping the bowl down between additions.
5. When the eggs are fully incorporated add small amounts of the sifted dry ingredients, mixing well between additions.
6. Finish by adding flour and mashed bananas. Do not to over mix or the bread will be dense and heavy.
7. Put into a standard bread pan and bake for 30 - 40 minutes. Use a toothpick to test for doneness. Allow to cool before slicing.