Classic Banana Bread

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

Yield:

1 loaf, 14 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 187
Caloriesfromfat 21 %
Fat 4.3 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.3 g
Carbohydrate 34.4 g
Fiber 1.1 g
Cholesterol 40 mg
Iron 1 mg
Sodium 198 mg
Calcium 20 mg

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
Cooking spray

Preparation

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.

Note:

Jean Patterson,

September 2003