Light Banana Bread



I have tried many banana bread recipes in the last couple months. This is by far my favorite. It is a cooking light recipe, and there is very little added fat. I usually freeze most of it in individual portions for later. Brooke loves it for breakfast…it is wonderful! Hope you enjoy it!


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 (i used light and active vanilla)

1 teaspoon vanilla extract

Handful of chocolate chips, optional

Cooking spray


Directions:

Preheat oven to 350Β°.

Combine the flour, baking soda, and salt in a medium sized bowl.

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 350Β° 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.

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