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    Home » Baking

    Classic Banana Bread

    Published: May 12, 2009 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    When I wrote the Banana Cardamon Cupcake post I mentioned that Grumpy was asking for banana bread. It isn't very often that he asks for something specific, so when he does it is so nice. Yes, I said nice. Anyone who loves to cook or bake knows what I mean. When someone wants something that you love to do you are more than happy to oblige!


    I knew which banana bread recipe I would make this time. I was going to go with the classic. I had made this recipe from Cooking Light's 5 Star Recipes cookbook when I purchased the book a few years ago. I remember my SIL Heidi loved the bread and I loved it too because it used yogurt in the recipe as the fat
    replacement. I added chopped walnuts to the bread so that will change the WW points count if you make that addition.

      

    Classic Banana Bread
    from Cooking Light

    Ingredients:

    2 cups all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon salt
    1 cup sugar
    ¼ cup butter, softened
    2 large eggs
    1 ½ cups mashed ripe banana (about 3 bananas)
    ⅓ cup plain low-fat yogurt (see tip)
    1 teaspoon vanilla extract
    Cooking spray

    Instructions:

    Preheat oven to 350°.

    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 ½ x 4 ½-inch loaf pan coated with cooking spray. Bake at 350 degrees 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.

    Per Serving: 14 slices
    WW Points per slice: 4

    *TIP:  If you do not have the yogurt, you can use sour cream instead.  
    « Chipotle Peanut Brittle
    Garlic Scallion Noodles »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. HoneyB

      June 21, 2009 at 12:13 pm

      Yay Lizzie! Hope it tasted as good as it smelled baking! 😉

      Reply
    2. Lizzie

      June 21, 2009 at 1:28 am

      This is baking in my oven right now and it smells delicious!! I can't wait to eat a piece. Or two:-)

      Reply
    3. Kevin

      May 30, 2009 at 7:05 pm

      Banana breads are so goo. I like to have a slice for breakfast.

      Reply
    4. Ingrid

      May 15, 2009 at 1:49 am

      Yesm, I know what you mean. I love when the kids and their friends remind me of something that I made that they really enjoyed and would like again, hint, hint! 🙂

      I need to try banana bread again. The two times I tried making one they did not turn out. Both were undercooked and overbrowned. 🙁 Yours looks perfect and the addition of walnuts is nice!
      ~ingrid

      Reply
    5. Dimah

      May 14, 2009 at 8:50 pm

      Looks so moist and delicious!

      Reply
    6. Debbie

      May 13, 2009 at 10:24 pm

      I just had a bunch of bananas too!
      Thanks for your comments on the babies. They are doing well.

      Reply
    7. pigpigscorner

      May 13, 2009 at 7:58 pm

      It looks so moist!

      Reply
    8. noble pig

      May 13, 2009 at 3:56 pm

      I know, I hate it when someone says I'll take whatever! I want specifics. Glad you could oblige and it looks terrific!

      Reply
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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Air Fryer Roast Beef with Herb Crust
    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Pumpkin Pie with Condensed Milk
    • Special K Loaf aka Cottage Cheese Loaf
    • Vegetarian Meatloaf -Easy and Delicious
    • Easy Green Chicken Enchilada Recipe - low carb
    • Mom's Rhubarb Sauce

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    8 shares