½cupplain nonfat yogurtwe usually use low-fat sour cream
¼cupmargarinemelted (we usually use butter)
2eggs
2cupsall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼cupchopped walnuts or pecanstoasted (we usually add walnuts and/or Craisins, then sprinkle the tops with sugar in the raw)
Instructions
Preheat the oven to 350°F. Coat an 8 ½ x 4 ½ x 3-inch loaf pan with baking spray and dust with flour.
Combine first 5 ingredients in a large bowl; beat with an electric mixer on medium speed until well blended.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture. Add the nuts and stir just until moistened.
Spoon the batter into the prepared pan. Sprinkle the top with sugar and more chopped nuts if you like.
Bake for 45 minute to 1 hour, or until the center registers between 200°F and 205°F on an instant read thermometer, a wooden pick inserted in the center comes out clean.
Cool for 10 minutes in the pan on a wire rack. Then remove from the pan and cool completely on a wire rack.
Notes
*Note: Bake mini loaves for 35 minutes or muffins for 18 minutes.