Classic Banana Bread

Janet W's Note:

I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn't have any plain) This is a very moist bread and not difficult to make either.....I hope that you will ENJOY

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 14

Yield: 1.0 loaf

• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup butter , softened
• 2 large eggs
• 1 ½ cups mashed ripe bananas (about 3 bananas)
• 1⁄3; cup plain low-fat yogurt (I used low-fat vanilla)
• 1 teaspoon vanilla extract
• cooking spray

Directions:

1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups, level with a knife.
3. Combine the flour, baking soda, and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute) Add the eggs, 1 at a time, beating well after each addition.
5. Add banana,yogurt, and vanilla; beat until blended.
6. Add flour mixture; beat at low speed just until moist.
7. Spoon batter into 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
8. Bake at 350°F for 1 hour or until a wooded pick inserted in center comes out clean.
9. Cool 10 minutes in pan on a wire rack and then remove from pan.
10. Cool completely on wire rack.
11. Cool completely on wire rack.
12. Makes 1 loaf.
13. Makes 1 loaf.

Reviews

[KeeperAtHome]

This is a great recipe! Thanks for sharing it.

[MaddieLuckyMama]

I tried many banana bread recipes and this beat out every other one. It is now a family staple and we love it!

[FrVanilla]

I find this recipe better than the more fattening banana breads. It stays moist which is great. Doesn't taste low fat at all.