Makes: 1 loaf
2 c. flour
3/4 t. baking soda
1/2 t. salt
1 c. sugar
1/4 c. butter, softened
1 1/2 c. mashed ripe bananas (about 3 bananas)
1/3 c. plain yogurt
1 t. vanilla
In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat sugar and butter on medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture, beat at low speed until just moist. Pour batter into a greased 9 x 5 bread pan. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool 10 minutes in pan on wire rack; remove from pan and finish cooling on rack.
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Tips: I've been looking for the right banana bread recipe for a while and I think I found it. This bread was simple to put together and moist when it came out. If you prefer banana nut bread, I would think you could stir in about 1/3 cup chopped nuts at the end. The original recipe did not include nuts and since we have nut allergies at my house we leave those out regardless. Also both fat free or low-fat yogurt will work. As always, anything that requires beating and blending is done faster and easier with my KitchenAid Stand Mixer.
Recipe from Cooking Light Complete Cookbook