Prep 20 mins
Cook 50 mins
I got this recipe from Cooking Light, but modified it to suite my needs (and the family's). My requirements were for it be lower in fat, healthier. My family's requirements was that it had to have chocolate chips. So we compromised and I came up with this alternative. I always cook my loaves in smaller loaf pans as they cook better and they cut easier when they are frozen. Leftover batter can be put in muffin tins.
- Preheat oven to 350°F.
- Combine the flour, baking soda, and salt, stirring with a whisk.
- 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. Add banana, yogurt, and vanilla; beat until blended.
- Add flour mixture; beat at low speed just until moist. Spoon batter into an loaf pan coated with cooking spray.
- Bake at 350°F for 50 minutes to 1 hour (depending on size of loaf pans) or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Just made this wonderful dense bread. I baked it at 350 in a convection oven for 45mins, using a greased and floured bundt pan. Turned out perfect. The sugar could probably be reduced by 1/4 cup and chocolate chips reduced by 1/3 cup if you want to cut back on calories and fat and still maintain a great-tasting and textured banana bread. Will make again!
This was gone in under 24 hours! It's easy to make, a good way to use up overly ripe bananas, and though lower in fat, it's moist and flavorful. I used chopped milk chocolate bars (personal preference) and a ring-style cake mold, so it was ready in about 45 minutes. Thanks for the healthy take on an old favorite.