“ 1/4 cup plain yogurt
3/4 stick unsalted butter, melted and cooled
3/4 stick unsalted butter, melted and cooled
—
I think the editors of Cook’s Illustrated have a different concept of “quick bread” than I do. I am unlikely to have plain yogurt around the house (and mom never used it in her banana nut bread) and melting and cooling butter, well, that requires advance planning.
Banana Bread by Editors of Cook’s Illustrated Magazine
I went with the recipe in my new bread book instead.
