This is not a recipe I would usually pick out, but Cooking Light’s Classic Banana Bread looks mighty tempting! I have never made bread before (putting the packet in the bread machine doesn’t count, does it?). I think this is a perfect recipe for me to try and venture into the world of bread baking, especially since there is no kneading involved 
This would be a perfect breakfast for me to take in the car on my early morning clinical days.
Image courtesy of cookinglight.com
I think I would throw in some extra ingredients like cinnamon, walnuts, nutmeg, and maybe substitute Greek yogurt for regular yogurt and whole wheat flour for white flour.
Yield
1 loaf, 14 servings (serving size: 1 slice)
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.
Nutritional Information
- Calories:
- 187 (21% from fat)
- Fat:
- 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
- Protein:
- 3.3g
- Carbohydrate:
- 34.4g
- Fiber:
- 1.1g
- Cholesterol:
- 40mg
- Iron:
- 1mg
- Sodium:
- 198mg
- Calcium:
- 20mg
