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
Directions:
Preheat oven to 350 degrees.
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 well blended. Add flour mixture; beat at low speed 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 one 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
Stacy's Notes: Made September 2010. Very good! I made a couple of changes and one mistake - I melted the butter instead of softening it. I messed up so it will probably turn out better next time, since the butter and sugar will cream more (mine was pretty runny). I didn't have yogurt, so I subbed low fat sour cream for the yogurt. Took about 55 minutes in my oven, in a metal bread pan.
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