Tuesday, December 13, 2011

Banana Bread

I don’t buy bananas very often because no one finishes them and they eventually end up in the garbage. But not always. Sometimes I use those over-ripened bananas to create a delicious banana bread like the one in the recipe below.

Banana Bread

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.


Recipe source can be found here.

2 comments:

  1. I love banana bread - I always have a good supply of black bananas in my freezer at any time!

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  2. I never thought to freeze the bananas. Great idea!

    ReplyDelete