This is a very good version of banana bread, even if it weren't light. The banana flavor comes through, the bread is a good texture without any weird holes in it and I was very pleased with the way it raised into a pretty loaf shape instead of caving in in the middle or not raising at all like some quick breads do. Definitely a do again and again. The sugar on the top is a nice addition but it would be good without as well. Do whatever makes you happy. :)
Dressed Up Banana Bread
adapted from Cooking Light
12 Slices 4 pts/slice
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1-1/2 cups mashed ripe bananas (about three)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
2-3 Tbs brown sugar
- Preheat oven to 350 degrees. Spray three small loaf pans (or 2 medium, or one large) with non-stick cooking spray. Set aside.
- Beat together sugar and butter in a large bowl.
- Add eggs and beat well.
- Peel bananas & mash well.
- Add to sugar, butter, and egg mixture.
- Add vanilla.
- Combine dry ingredients (flour, baking soda, & salt) stirring until mixed in a small bowl.
- Stir into wet ingredients and beat at low speed just until moist.
- Spoon into prepared pan(s)
- Sprinkle top with brown sugar.
- Bake at 350 degrees for about 1 hour (for one loaf) - shorten the baking time accordingly for smaller loaves.
- Banana bread is done when a toothpick inserted in center comes out clean. Cool about 10 minutes in pan on a wire rack. Turn out of pans and continue cooling.