Lighter Banana Bread

Whenever you go out of town and come back home to mushy bananas, you know it's banana bread time. This is my favorite recipe - it's on the lighter side, made with whole wheat flour and yogurt, and a little extra bananas keep it moist and full of flavor.


Banana Bread

1 cup all-purpose flour
1 cup whole wheat 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 (or vanilla yogurt for a little extra sweetness)
1 teaspoon vanilla extract
Cooking spray
add 1 teaspoon of cinnamon/allspice/cloves etc. Whatever you have and/or like for
1/2 cup chopped walnuts (optional)

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 in banana, yogurt, and vanilla and beat until blended. Add in the flour mixture and 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 about 1 hour (it was 1 hour and 6 minutes in my oven) or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan and then remove from pan. Cool completely on wire rack.


Who else is guilty of eating the crunch top with the moist center and leaving the bottom in the pan?? It's the best part by far! I love when it's still a little gooey on the inside!