Banana Bread

I feel like I'm living in the Groundhog Day movie. I feel like I'm living in the Groundhog Day movie.

Only a very few may catch that.

But honestly, I do feel like every single day is the same day over and over again.

Cooking is keeping me sane and cleaning cast iron is keeping me active.

Last week I made some amazing banana bread. I got the recipe from Sally's Baking Addiction. Girl has skills. I would like to say the banana bread lasted a whole week in our house. But, it only lasted for a mere 6 hours. No, I didn't eat it all. How dare you assume that! Just kidding. I did eat a lot of it, but my kids are part vultures and basically inhaled the banana bread. I don't even think they chewed it. To say they swallowed it whole would be a better description of their eating habits.

Banana Bread

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 cup room temperature unsalted butter
• 3/4 cup packed lite brown sugar
• 2 large eggs, room temperature
• 1/3 cup Dannon Light&Fit vanilla yogurt
• 2 cups mashed bananas
• 1 tsp. vanilla extract. (I used 2TBSP Kenny Chesney Blue Chair Bay Vanilla Rum)

Pre-heat the oven to 350 degrees

Whisk the flour, salt, baking soda, and cinnamon in a large bowl

In a separate step, mix butter and sugars together until creamy. Add the eggs one at a time. Beat in yogurt, bananas, and rum. Gradually beat in the dry ingredients with the wet ingredients.

In a well greased cast iron loaf pan, pour batter into loaf pan. One loaf pan is enough for this recipe.

Bake until the knife comes out smooth. Flip bread out of the cast iron when the pan cools down to room temperature. Sides should be nice and crisp.