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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Active Time:20 minsTotal Time:2 hrsServings:14Yield:1 loafJump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrsServings:14Yield:1 loaf
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:14
Servings:
14
Yield:1 loaf
Yield:
1 loaf
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsall-purpose flour¾teaspoonbaking soda½teaspoonsalt1cupsugar¼cupbutter, softened2large eggs1 ½cupsmashed ripe banana (about 3 bananas)⅓cupplain low-fat yogurt1teaspoonvanilla extractCooking spray
Cook Mode(Keep screen awake)
Ingredients
2cupsall-purpose flour
¾teaspoonbaking soda
½teaspoonsalt
1cupsugar
¼cupbutter, softened
2large eggs
1 ½cupsmashed ripe banana (about 3 bananas)
⅓cupplain low-fat yogurt
1teaspoonvanilla extract
Cooking spray
DirectionsPreheat oven to 350°F.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 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 350°F 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.Variations to TryMarble it.Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.Berry it.Fold 1 cup fresh blueberries into batter. Bake as directed.French-toast it.Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.Chocolate-chip it.Fold 1 cup dark chocolate chips into batter. Bake as directed.Streusel it.Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel. Bake at 350°F until done, about 25 minutes.Originally appeared: Cooking Light
Directions
Preheat oven to 350°F.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 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 350°F 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.Variations to TryMarble it.Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.Berry it.Fold 1 cup fresh blueberries into batter. Bake as directed.French-toast it.Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.Chocolate-chip it.Fold 1 cup dark chocolate chips into batter. Bake as directed.Streusel it.Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel. Bake at 350°F until done, about 25 minutes.
Preheat oven to 350°F.
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 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 350°F 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.
Variations to Try
Marble it.Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.Berry it.Fold 1 cup fresh blueberries into batter. Bake as directed.French-toast it.Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.Chocolate-chip it.Fold 1 cup dark chocolate chips into batter. Bake as directed.Streusel it.Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel. Bake at 350°F until done, about 25 minutes.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)187Calories4gFat34gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
