Wednesday, March 30, 2011

A Shout out to Classic Banana Bread


I know this is not a new recipe on the blog but don't you agree that everyone needs a great basic banana bread recipe? This is my favorite basic and classic banana bread and it comes from Cooking Light. In fact, I think all but one of my banana bread recipes comes from Cooking Light, they have a great collection, many of which I've made.

I've had an over abundance of bananas lining my counter tops lately and I didn't want to get sick of just eating them plain. So, I decided a few other things were in order. First we made my favorite banana pancakes, now this banana bread and I'm planning on making some delicious banana breakfast cookies that are super healthy! Maybe I'll make some muffins too, I seem to be craving them lately. What is your favorite way to use bananas?

Classic Banana Bread
2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 butter, softened (can also use coconut oil)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 medium)
1/3 cup plain yogurt
1 tsp. vanilla extract
Cooking spray

Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt in a small mixing bowl and set aside. In a stand mixer, fitted with a whisk attachment, cream together butter and sugar until well-blended. Add the eggs, 1 at a time, beating 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 35o 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.


More banana recipes:
Banana Bars
Oatmeal Cookie Pancakes
Jamaican Banana Bread
Bananas Foster Bread
Peanut Butter Banana Muffins


SOURCE: Cooking Light

4 comments:

  1. I love that you're on a banana kick. The bread looks so moist and delicious and I love that it's lower in fat than most other ones. As for one of my favorite ways to use bananas, I like banana ice cream.

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  2. I have a similar banana bread recipe that I LOVE, but it uses sour cream instead of the plain yogurt. I think I'll try subsituting the yogurt in and see if it's still yummy. Then I would feel even better about eating it! I also love to sub applesauce in for about 1/3 of the oil ( if using oil, not butter) and it still seems to hold together well. Yay for yummy, moist, banana bread!

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  3. Summer, I have used sour cream and yogurt almost interchangably in baked goods with great results. I love that it keeps it so moist.

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  4. thanks for this recipe:)
    I'm going to use yogurt to substitute in other recipes & I'm using this recipe for my next banana bread!

    cheers Pam

    http://www.frozenlemonz.blogspot.com

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