Nutritional Info
- Amount Per Serving
- Calories: 187.6
- Total Fat: 4.7 g
- Cholesterol: 39.8 mg
- Sodium: 182.4 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.2 g
View full nutritional breakdown of Classic Banana Bread calories by ingredient
Classic Banana Bread
This is a SparkPeople.com Recipe (what's this)
Introduction
We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.
Ingredients
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2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1 cup sugar1/4 cup butter, softened2 large eggs1 1/2 cups mashed ripe banana (about 3 bananas)1/3 cup plain low-fat yogurt1 teaspoon vanilla extractCooking spray
Directions
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.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
For six more, easy-to-make, delicious banana bread recipes, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
For six more, easy-to-make, delicious banana bread recipes, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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Member Ratings For This Recipe
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Incredible!
2 of 2 people found this review helpfulThis is hands down the best banana bread I have ever made. It was so moist and absolutely delicious. it's the first time I used yogurt in the recipe and I think that made the difference. I used non-fat vanilla yogurt and eliminated the vanilla extract. Great recipe! - 9/11/07
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1 of 1 people found this review helpfuli didn't have butter, so i used a total of 2/3 cup of yogurt (homemade) and 1 T of oil. i also added a stick of cinnamon and a little nutmeg. i didn't have baking soda, so i added a bit more baking powder. i also cut down on the sugar and added some honey. sooooo good:) - 5/20/07
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Incredible!
First time making banana bread and I am so glad I chose this recipe! I was attracted to the addition of yogurt for moistness - it sure did. I used 3 medium bananas and they yielded only 2/3 cup mashed, so I was worried it wouldn't have enough banana flavor. Mmm, it was so tasty. I added walnuts too. - 6/8/11
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