Submitted by Nathalie Padilla, who got it from Cooking Light magazine.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/3 cup plain low-fat yoghurt
- 1 teaspoon vanilla extract
- cooking spray
Preheat oven to 350 degrees.
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, yoghurt and vanilla, and beat until blended. Add flour mixture. Beat at low speed just until moist. Spoon batter in an 8 1/2 by 4 1/2 – 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 10Â minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.
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