CLASSIC BANANA BREAD WITH YOGURT
I got this recipe from Cooking Light, but modified it to suite my needs (and the family's). My requirements were for it be lower in fat, healthier. My family's requirements was that it had to have chocolate chips. So we compromised and I came up with this alternative. I always cook my loaves in smaller loaf pans as they cook better and they cut easier when they are frozen. Leftover batter can be put in muffin tins.
Provided by Abby Girl
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- 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 loaf pan coated with cooking spray.
- Bake at 350°F for 50 minutes to 1 hour (depending on size of loaf pans) 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.
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