Of this I am guilty: Every time I have some over-ripe bananas on the counter, I make the same banana bread, again and again, and again. Why mess with success, right? But when I saw this recipe, it convinced me that maybe it was time for a change. Because who can argue with tucking those bananas into a 9×13 cake that’s big enough to share with all your friends and topping it off with a sweet coffee-kissed buttercream frosting? I certainly can’t.
You’re going to start by creaming together your butter and white and brown sugar until it’s light and fluffy…
…and then you’ll add your eggs one at a time and the vanilla.
Then, you want to alternate your dry ingredients with your mashed bananas (you’ll need about three) and Greek yogurt until it all comes together.
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