Classic Banana Bread


4.4 of 5 (35)
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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
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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

    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



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


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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This 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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  • Very Good
    1 of 1 people found this review helpful
    This was a great recipe. I'd definitely make this again. So glad I vanilla yogurt in the house. - 5/9/10

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  • Very Good
    1 of 1 people found this review helpful
    3 WW points - 3/19/09

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  • Very Good
    1 of 1 people found this review helpful
    I used egg substitute (2/3 cup) and non-fat vanilla yogurt and added some brown sugar/cinnamon in the middle. Also used the mini loaf pans. EXCELLENT as a lower-fat recipe then the one I usually make! - 3/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    I Love this! - 2/5/09

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