Classic Banana Bread

It is dangerous for me to be home and bored. I bake. Not so good for the waistline. I came across this recipe from cookinglight.com for Classic Banana Bread and I happened to have a lot of bananas. It uses yogurt in place of some of the usual oil/fat. I usually like walnuts in my banana bread, but forgot to add them this time. Next time, I will try using egg substitute in place of the eggs for more calorie and fat reduction. This was moist and did not last long!

Classic Banana Bread

by cookinglight.com

2 cups all-purpose flour (I used 1 cup white and 1cup whole wheat)

3/4 tsp baking soda

1/2 tsp salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed, ripe banana (about 3 bananas)

1/3 cup plain non-fat or low-fat yogurt (I used non-fat vanilla)

1 tsp vanilla extract

Cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a wisk.

Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, one 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 a 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for an hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on the rack (We are never patient enough to let it cool before helping ourselves to a slice).

Approx: 14 servings; 187 calories each