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The perfect amount of sweet, and full of banana goodness, you’ll never need another snack cake again!
Preheat oven to 350ºF.
In a large bowl break apart the ripe bananas with the tip of a whisk and whisk until smooth; if your bananas aren’t literally black then go ahead and mash them with a fork instead of whisking. Whisk in the oil, yogurt, milk, brown sugar, eggs and vanilla until smooth. Gently fold in the flour, baking powder and salt just until combined.
Spray a 9- x 9-inch pan with nonstick spray and pour the batter in, smoothing it out on top. Bake at 350ºF for 60-75 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let cool completely.
Just a note on storing: If you’re going to eat this withing a few days, just cover it loosely with foil and leave at room temperature. If you think it may take a little longer, cover with foil and refrigerate.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!