Banana Bread

 

This was my first successful attempt at baking bread. Given the applesauce spice cake flop from a couple months ago, I was a little hesitant to try baking again, but I had a couple of brown bananas to use up and a sweet tooth to satisfy. I could not have been happier with the results! The bread smelled divine while it was baking, and had a wonderful, moist texture. Even Ryan, who isn’t fond of bananas, loved it. It was sweet and decadent without being too rich or heavy. I definitely give it five stars.

Banana Bread

2 cups all purpose white flour
¾ teaspoon baking soda
½ teaspoon table salt
1 cup sugar
¼ cup light butter, softened
2 eggs
1 ½ cups bananas (about 3), mashed
⅓ cup plain fat-free yogurt
1 teaspoon vanilla extract

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. 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 8 1/2 x 4 1/2-inch 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.

Source: Cooking Light

16 servings | 3 POINTS

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December 18, 2008. recipes.

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