Chobani Vanilla Meets Delish Banana Bread

I tweeted about this recipe several weeks ago, sparking the interest, no less, of the fine folks who tweet for Chobani Greek Yogurt. I promised them I'd share and such is my life with a seven month old, I'm just getting around to posting it now. Sorry Chobani! I don't have much to say about this Banana bread other than you absolutely have to make it. It's everything banana bread should be and then some!

This recipe is an adaptation from the one found here on The Fresh Loaf. Remember, rarely do I follow the rules and with me, baking is no exception!

Yields 1 large loaf (and one mini loaf!) or 3-4 smaller loaves

Preheat oven to 350*

In medium bowl combine the following:
1 stick of butter, softened.
2 eggs
4 very ripe bananas (i like extra 'nanas)
1 small container Vanilla Chobani (you could also use Plain and add a dash extra Vanilla later)
2/3 cup sugar
2 shakes of Vanilla extract (sorry for the lack of precise measurement here)

(I just toss all of the ingredients into the mixing bowl of my KitchenAid. I slice the bananas into 2-3inch chunks before tossing them in)

In another bowl combine the following:
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking power
1/2 teaspoon baking soda
1 teaspoon cinnamon (optional, but I say do it!)

Slowly pour dry ingredients into wet ingredients 1/3 at a time, mixing well inbetween.

If you're feeling adventurous, now is the time to add a half cup of anything extra you might like in there. Be it chocolate chips, dried cranberries or even.. gasp.. walnuts. Ew.

Pour into greased baking pans and bake. Large loaves will likely bake for 50 minutes, while smaller ones 30-35 minutes. Remember, a toothpick inserted in the middle should come out clean!

Once done, remove from oven, let sit for 5-10 minutes before removing from loaf pan to cool.

Slice, pour yourself a cup of coffee and enjoy! Don't forget to come back here and tell me how delicious it was!