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The Inn at Sandwich Center
In large bowl, cream butter, then add the granulated sugar and the brown sugar. Beat the mixture until it is light and fluffy. Add the egg and beat the mixture well. In a small bowl, combine the bananas and the yogurt, mixing well. In another bowl, stir together the whole-wheat flour, all-purpose flour, baking soda, and salt. Stir banana mixture alternately with the flour mixture into the butter mixture and blend the batter well.
Pour the batter into a buttered loaf pan, 9 x 5 x 3 inches, and bake it in the middle of a preheated 350-degree oven for 55 minutes or until a cake tester comes out clean. Let the bread cool in the pan for 10 minutes, turn it out onto a rack, and let it cool completely. Serve the bread at room temperature. The bread keeps, wrapped tightly and chilled, for 1 week (can also be frozen).
Makes: 1 loaf
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