This recipe is from a Cooking Light cookbook I've had for ages. The recipe makes the bread in a loaf pan, but I put mine into muffin tins. I like the portability (and one-portion mentality) the muffins provide. The bread had great flavor and wasn't dry despite being "light." Enjoy.
Classic Banana Bread (Muffins!)
Ingredients
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
Preparation
-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.
Cooking Light
SEPTEMBER 2003
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