Classic Banana Bread

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.

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

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

3. 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 degrees 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).

Calories: 187 (21% from fat); Fat 4.3g (sat 2.4g, mono 1.2g, poly 0.3g); Protein 3.3g; Carb 34.4g; Fiber 1.1g; Chol 40mg; Iron 1mg; Sodium 198mg; Calc 20mg

"Banana Appeal"
Article by Jean Patterson
Copyright 2003 by Cooking Light
Originally published in Cooking Light, September 2003