Freshly baked


Prep Time: 10 minutes

Cook Time: 55 minutes + cooling time

Yields: 1 loaf

Description Edit

A lighter take on old fashioned banana bread.

Ingredients Edit

  • Nonstick baking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 3 over-ripe bananas, mashed well (about 1 1/2 cups)
  • 1/4 cup low-fat yogurt (plain)
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter (softened)
  • 2 eggs
  • 1/4 cup chopped walnuts (optional)

Directions Edit

  1. Preheat oven to 350 degrees. Spray bottom and sides of a 9 by 5-inch loaf pan with the baking spray.
  2. Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, and ¼ cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.
  3. Beat remaining ½ cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping the sides as needed. Add the eggs, one at a time, beating well after each addition.
  4. Reduce the mixer speed to low. Quickly beat in half of the flour mixture, followed by 1/3 of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another 1/3 of the banana mixture. Repeat this process once more, being careful not to overmix the batter. Batter will be chunky!
  5. Scrape the batter into the prepared loaf pan, adding the walnuts if using. Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking.
  6. Allow bread to cool in pan for approx. 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature.

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