I really need to spend more time learning about bread. I never eat bread. It wasn't something we kept around the house as a kid - sandwiches were rare, toast was rarer. But bread is culturally critical to most people on this globe, so clearly it has its place. And with three bananas sitting on the kitchen table getting more and more brown by the minute, thank goodness for banana bread.
Recipe adapted from Cooking Light
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon 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 low-fat yogurt
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°.Combine the flour, baking soda, and salt, and stir with a fork.
Combine sugar and butter in a large bowl, and whip together with a fork until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; mix until just combined. Spoon batter into a loaf pan coated with cooking spray. Bake at 350° for 1 hour 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.
Yield
1 loaf, 14 servings (serving size: 1 slice)
Nutritional Information
CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g
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