Banana Bread
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray
Preheat oven to 350 F.
Lightly scoop 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. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.
Lightly scoop 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. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.
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