The HTB found some bananas rotting in his housemate’s room today so we decided to make some banana bread. There are many banana bread recipes that are pretty good and honestly, it’s hard not to find one that will work out well.
I decided to try this recipe from Cooking Light as it only required 3 bananas (we had 4). Also, it gave me an opportunity to use up the yogurt in the fridge. The only thing I didn’t like about this recipe is the need to soften the butter and “cream” it together with the sugar. Getting butter to room temperature takes long enough and I was kinda pressed for time. Nevertheless, I decided to be patient and do things right.
The banana bread turned out wonderful. It developed a lovely dark, crispy crust and exterior and the middle had a moist and tender crumb that didn’t fall apart easily. It also wasn’t too sweet (I did use just under the measurement required). This might be my go to recipe in the future, but at this moment, I’d rather use a recipe that just requires me to throw all ingredients together and mix.
Classic Banana Bread
Recipe from Cooking Light.
- 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
- 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.