One thing that I know I am good at is making a mean banana bread. I am always being asked to make it. I love my recipe (it is under lock and key), but it sometimes is a bit rich for me. So when I came across this Classic Banana Bread recipe from Cooking Light I thought I would give it a try. I will continue to make my banana bread recipe for others, but I think this lighter version I will continue making for myself.
Classic Banana Bread
adapted from Cooking Light
2 cups 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 (I used vanilla)
1 teaspoon vanilla extract
1/4 teaspoon allspice
Preheat oven to 350. Combine the flour, baking soda, allspice 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 loaf pan coated with cooking spray. Bake 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.