Our dog is obsessed with bananas. Seriously, obsessed. Of the few times that he took off from our backyard and would not come when we called him all we had to do was stand at the back door and peel open a banana and his ears shot up and he came bolting home. Anyway, we call them “nanners” when we talk to him (I guess we have taken to baby talk with him after all!). This has absolutely nothing to do with why I made banana bread or the recipe itself, but rather a little background behind my post title 🙂
I made Classic Banana Bread from Cooking Light. It tasted great and was very moist. This was also super quick to throw together. I only had a 10″ loaf pan so you will see that the loaf isn’t as high as a picture-perfect banana bread would look 😉
Classic Banana Bread (from Cooking Light)
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana – about 3 bananas (I only had 2 so that’s what I used)
1/3 cup plain low-fat yogurt (I substituted reduced-fat sour cream because that’s what I had)
1 tsp. 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 8.5 x 4.5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour (mine took 65 minutes) 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.
Filed under: Breads/Rolls