Classic Banana Bread

Posted by Vanessa in Cooking, March 7, 2014


classic banana bread

I already have one banana bread recipe on the ‘ol blog, but a couple years ago I only had 3 overripe bananas, instead of 4 that this One-Bowl Banana Bread recipe calls for so I went looking for another one.  I came upon this one and it’s been my go-to ever since.  My husband and kids love it.  The chances of it even lasting a few hours are slim.  I like that it’s an older Cooking Light recipe, from about a decade ago.  It’s a keeper, even though I’ve never tasted it.  Let’s be serious…bananas are gross.

But just in case you don’t feel the same…

classic banana bread2

Classic Banana Bread

recipe from Cooking Light 2003
  • Prep Time: 20 minutes.
  • Cook Time: 60 minutes.
  • Ready in 1 Hour, 20 Minutes.
  • Makes: 8 Servings
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt or sour cream
  • 1 teaspoon vanilla
  • Preheat oven to 350.
  • In a medium bowl, combine flour, baking soda and salt, stirring with a whisk.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt (or sour cream) 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 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.


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