As I do almost every weekend, I found myself with over-ripe bananas this weekend. Instead of my usual muffins, I found a basic banana bread recipe online and healthified it a bit. Sure, you could swap out sugar for an artificial sweetener, but I don’t typically keep this on hand. Plus, in spite of my occasional soda and other splenda-infused beverage, I tend to think it’s healther to eat real sugar and count in your daily caloric intake, rather than consume the fake stuff. All that to say…you’ll see that is one of the unhealthiest parts of this tasty little bread.
2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1/2 cup egg beaters
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain non-fat yogurt
1 teaspoon vanilla extract
1. Preheat oven to 350°.
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).
4. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
5. 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.
6. 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.