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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 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 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.
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