Classic Banana Bread

So I had 2 bad bananas so I told D I would make banana bread. However, my stupid hip prevents me from standing for anything more than 30 seconds without noticing pain. So D made it and I helped by getting the flour and sugar, deciding we could used Country Crock since we had no more butter, and finding walnuts.

Basically, if he had a question (pull out the KitchenAid or just use the hand held mixer), I answered it. And I put away the sugar and the flour. I was a big help, is what I'm saying.

From the reviews we added cinnamon and walnuts. Not really sure you could tell about the cinnamon.

Overall it was good. I checked on it at 50 minutes. I should have reset the timer for 5 more minutes, not 10, imo. Not dry, but the end piece was a bit dark. But I still had a 2nd piece.

Classic Banana Bread

Photo by ALB

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.
Yield: 1 loaf, 14 servings (serving size: 1 slice)

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened (used 6TBSP butter, and 2 TBSP Country Crock)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) (used 2, what we had)
1/3 cup plain low-fat yogurt (used Greek yogurt; it's what we had)
1 teaspoon vanilla extract
Cooking spray
Added cinnamon (more than 1/4 tsp, but didn't measure)
Added 1/4 C walnuts

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. (add cinnamon here)
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. (Stir in walnuts). Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° 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.
CALORIES 187 (21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 40mg; CALCIUM 20mg; CARBOHYDRATE 34.4g; SODIUM 198mg; PROTEIN 3.3g; FIBER 1.1g

Cooking Light, SEPTEMBER 2003