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Classic Banana Bread

Classic Banana Bread

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Yield

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

Put your overripe bananas to good use and make a loaf of banana bread. 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. Serve toasted with a smear of cream cheese, greek yogurt, or peanut and top with mixed nuts, if desired. You can even customize your bread with a crunchy streusal topping that the kids will love.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

  3. 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.

  4. 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.

  5. Kid-Friendly Upgrades:

Also appeared in: All You, June, 2015;