Definitely for kids and grown-up kids. It's soft, and sneakily hiding bananas and yogurt. The mini M&Ms are just cheerful, and only slightly melt into the nooks and crannies. I added a simple icing because the bread itself doesn't taste that sweet. And again, I did intend for it to be kid-friendly. On the whole though, it seems more breakfast or tea-ish than dessert. And that's fine with me. Try it out- it would be especially good for those who shun "banana" but can't stay away from anything containing rainbow candy bits.
"If you prefer a cake-like texture and mouth-feel, use softened butter in place of the oil."
Notes: Neutral oil is grape seed.
Ingredients: 2 1/4 cups all-purpose flour, 1 1/2 tsp. baking soda, 1/4 tsp. salt, 2 mashed overripe bananas, 1/2 cup neutral oil, 3/4 cup sugar, 2 eggs at room temperature, 1 tsp. vanilla extract, 1/2 cup plain yogurt, 1/2 cup mini M&Ms. Icing: 2 cups powdered sugar, 1 tsp. vanilla extract, 1-2 tbsp. almond milk.
Makes 1 standard loaf.
1. Preheat oven to 350*, grease and line a standard loaf pan.
2. In a large bowl, stir oil and sugar together. Add in the eggs and vanilla, and combine well. Stir in the bananas.
3. In a separate bowl, whisk the flour, baking soda, and salt. Add to the wet ingredients. Fold in the yogurt, followed by mini M&Ms. Pour into loaf pan.
4. Make the icing: Stir ingredients together, going slow with the milk. You want the consistency thick, but pourable so that it will spill slowly over the sides of the bread.
5. Bake bread for 55-60 minutes, or until a tester comes out clean. Place a piece of foil over the top gently to stop over-browning if necessary. Remove to cool completely.
6. Pour over icing, letting it fall down over the sides. Allow to set completely, about 1 hour, before slicing.