This recipe is from Cooking Light magazine and is so delicious!! It always works out and disappears before I can photograph it! I did tweak the recipe just a tiny bit, though.
Classic Banana Bread
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 softened butter
2 large eggs
3 medium very ripe bananas
1/3 cup vanilla yogurt
1 tsp vanilla
1. Preheat your oven to 350F. Grease and flour one loaf pan. This recipe does not do well when doubled, so if you plan on making this, make it one loaf at a time.
2. In a mixing bowl, cream the butter and sugar on medium until light and fluffy. Add the eggs, vanilla, and yogurt. Mix well. Add the bananas. I store mine in the freezer and defrost them before using. I just snip the end of the banana and squeeze the fruit into the bowl. Mix until well blended.
3. In a separate bowl, mix together the flour, baking soda, and salt. Mix with a fork and add to the wet ingredients. Blend well on medium speed.
4. Pour the batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick stuck in the centre comes out clean.
Tip: When I'm making several loaves, I put the first in the oven and then get on with the second one. When the second one is ready to go in, I make a note of how long the first has been baking so I know how much longer the second loaf needs to bake.
5. When baked, remove from the oven and cool on a wire rack. When the pan is cool to the touch, run the blunt end (the back end) of a knife around the edges and tip out the loaf onto the rack to further cool.
*Image credit
