Fruit doesn't last too long in our house. We pack it in our lunches, we snack on it at home, and because it's perishable, we don't buy too much of it at a time. Recently though, I had a few bananas that were getting all the brown spots and wanted to be sure to use them before the went bad.
I'm always up for a new recipe and love [love love] bread, so I figured I'd try out banana bread. And boy, was I glad that I did!
I used the following recipe from Cooking Light Magazine and would definitely recommend giving it a try if you've got some bananas around the kitchen.
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 3.5 bananas)
- 1/3 cup plain low-fat yogurt (I used a single-serve cup of vanilla flavored yogurt)
- 1 teaspoon vanilla extract
- Cooking spray
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.*It ended up taking about an hour and fifteen minutes for my bread, but I think that all depends on the stove, altitude, loaf pan, etc. Always check your baked goods with toothpicks before letting them cool completely. (Or before turning off the stove!)What a delicious Sunday afternoon treat!