Ingredients
-
2
-
3/4
-
1/2
-
1
-
1/4
-
2
-
1 1/2
-
1/3
-
1
-
-
-
-
-
-
Directions
Classic Banana Bread,I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn’t have any plain) This is a very moist bread and not difficult to make either…..I hope that you will ENJOY,This makes a big loaf! It had a nice banana flavour. I added some chopped walnuts and some flax seed. Next time I would reduce the amount of sugar to maybe half or 3/4 cup as I found it a little on the sweet side. Also, I had to bake it about 10 minutes longer than stated to get the middle fully cooked. Overall very nice recipe which I will probably make again.,I didn’t have any yogurt so used 1/3 c extra banana, plus a Tbsp of lemon juice. Tasty and not too heavy or too sweet.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Lightly Spoon Flour Into Dry Measuring Cups, Level With a Knife. |
|
3
Done
|
Combine the Flour, Baking Soda, and Salt, Stirring With a Whisk. |
|
4
Done
|
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. |
|
5
Done
|
Add Banana,Yogurt, and Vanilla; Beat Until Blended. |
|
6
Done
|
Add Flour Mixture; Beat at Low Speed Just Until Moist. |
|
7
Done
|
Spoon Batter Into 8 1/2 X 4 1/2-Inch Loaf Pan Coated With Cooking Spray. |
|
8
Done
|
Bake at 350f For 1 Hour or Until a Wooded Pick Inserted in Center Comes Out Clean. |
|
9
Done
|
Cool 10 Minutes in Pan on a Wire Rack and Then Remove from Pan. |
|
10
Done
|
Cool Completely on Wire Rack. |
