This is my special banana bread. It's SUPER GOOD, even if I do say so myself.
It's special because it's made with low-fat yogurt in place of most of the oil / butter. The yogurt gives it a lovely richness without all the fat. I also use graham flour in addition to regular white flour. The graham flour adds a little nuttiness to the flavor, plus it adds some fiber and gives the bread a lighter texture than if I were to use regular whole wheat flour. And yes, I cook it in a cake pan rather than loaf pans. Not only does it cook faster and more evenly, but when I'm cutting pieces out of a cake pan, I can consider it dessert and therefore not eat so much of it. Theoretically.