Banana Bread

I should have this banana bread recipe memorized considering the number of times I have made it. Yet, whenever I see brown bananas on the counter, I feel compelled to pull out my trusty recipe. At least this is one recipe no one in my family complains about. As an added bonus, the recipe is from Cooking Light, so I guess I can’t feel to bad about making it so often.

Classic Banana Bread

From: Cooking Light

2 cups all-purpose four
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter (softened)
2 eggs
1 ½ cups mashed ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp. vanilla extract

1. Preheat the oven to 350°
2. Combine the flour, baking soda and salt, stirring with a whisk
3. Place the sugar and butter in a large bowl and beat with a mixer on medium speed until well blended (about 1 minute)
4. Add the eggs, 1 at a time, beating well after each addition
5. Add the banana, yogurt, and vanilla and beat until blended
6. Add the flour mixture and beat at low speed until just moist
7. Spoon the batter into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray
8. Bake for 1 hour or until a wooden pick inserted in the center comes out clean