September 29, 2010

Banana Bread

One thing  I've learned since living in the Pacific Northwest is that fruit seems to ripen very quickly.  Bananas especially!! I've been busy keeping the kiddos filled with potassium, but those bananas just go too fast.  So with the lovely cooler weather, I've been baking, baking, baking.

This is one of my favorite recipes for banana if you've got extra bananas, give it a try!!

Classic Banana Bread

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)
1/3 cup plain low-fat yogurt
1 tsp. vanilla extract
2-3 Tbsp. brown sugar
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. Sprinkle brown sugar on top. 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 from Our Best Bites)


1 comment:

  1. Oh,yummy! I made banana bread yesterday...and yeah, bananas ripen fast here. *grin*

    (Ok, little bit of trivia...Our Best Bites? Ok, one of the girls that runs it grew up in this ward, and the other married a boy from our ward. Small world, right?!)


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