I buy bananas because I like them but then invariably they get overripe before I eat them all. I got tired of tossing bananas out so went in search of an easy, low-fat recipe, with ingredients I'd likely have on hand. I found one at Cooking Light that I have used successfully and really like. I took a loaf of the bread to the trial this past weekend and shared it with folks. I had a number of people ask for the recipe, so here it is. Enjoy!
Classic Banana Bread
We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign that the baking soda is doing its job.
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--note, I don't measure, just use 3, as long as they aren't tiny)
1/3 cup plain low fat yogurt (I've also used nonfat and vanilla flavored, whatever I had on hand)
1 teaspoon vanilla extract (or something else with alcohol in it!)
Preheat oven to 350.
Lightly spoon flour into dry measuring cup; level with a knife (I'm not so precise). 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 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 for 10 minutes in the pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
Calories: 187 (21% from fat); Fat 4.3 g (sat 2.4 g, mono 1.2 g, poly 0.3 g); Iron 1 mg; Cholesterol 40 mg; Calcium 20 mg; Carbohydrate 34.4 g; Sodium 198 mg; Protein 3.3 g; Fiber 1.1 g
Cooking Light, September 2003