_Banana Bread W Frosting

https://www.bhg.com/recipe/breads/banana-bread/

2 cup all-purpose flour 1 cup sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup mashed ripe banana (2 to 3 medium) ½ cup butter, softened 3 tablespoon milk 2 eggs 1 cup toasted walnuts

1. In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Mix well to combine.

2. Add the mashed ripe banana, softened butter, and milk.

3. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes.

4. Add the eggs and remaining flour; beat until blended.

5. Stir in the walnuts. Do not overmix the batter.

6. Pour the batter into two greased 8x4x2-inch loaf pans.

7. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean.

8. Cool for 10 minutes. Remove the banana bread from the loaf pans; cool thoroughly on wire racks.

9. Wrap and store the bread overnight for easier slicing. Makes 2 loaves (32 servings).

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Greek Yogurt frosting:

• 4 ounces 1/2 cup plain Greek Yogurt (I like to use 2%)
• 4 ounces 1/2 cup cream cheese, softened to room temperature (I like to use low fat cream cheese)
• 2 tablespoons unsalted butter softened to room temperature
• 3 cups confectioners’ sugar
• 2 teaspoons vanilla extract

In a the bowl of a stand mixer (with the paddle attachment) or in a large bowl with a hand mixer, cream together the, Greek yogurt, cream cheese, and butter until well combined and smooth - about 3-4 minutes.

With the mixer on low, gradually add the confectioners’ sugar a cup at a time until incorporated and smooth, and lastly add in the vanilla extract and mix for 2 more minutes until smooth. Spread the frosting over the cooled cake or pipe onto the cupcakes and enjoy