Banana Bread

Banana Bread

This healthier take on banana bread uses Greek yogurt instead of tons of butter, but it’s just as moist and indulgent as classic recipes. This banana bread is amazing and wins all my family’s votes every time they try someone else’s recipe.  Go ahead and mix in chocolate chips, fresh blueberries, nuts or dried cranberries.

  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.
  6. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.