I’m sorry I wasn’t able to post new recipes over the past few days. Those have been quite eventful. My boyfriend had some health issues and we had to take him to the hospital. Fortunately he is fine now. And as if it wasn’t enough, my DSLR’s battery charger broke down so that I wasn’t able to take any pics.
So I decided to share with you this awesome banana bread recipe I found on CookingLight.com. Luckily I already had some pictures I took a few weeks ago. This banana bread is perfectly moist inside and a little crunchy outside: delicious, really. I bake some at least twice a month. But beware, it’s really addictive. I could personally eat the entire loaf in one day.
To avoid this unfortunate situation, I usually slice the entire bread and freeze it right away.Here is how I do it.
In a freezer bag, put two slices, then a wax paper square, another two slices and continue until bag is full.
It’s the perfect way to control what you eat, and the bread lasts longer. When you’re craving for banana bread, just take out 2 slices out of your freezer and microwave them on low power for less than 1 minute. If you don’t have a microwave, just let them stand at room temperature for a few hours. The bread is as good defrosted as right out the oven.
Make sure to use very ripe bananas. That’s what give great flavors to your bread.
You should try this recipe as soon as possible, you’re house will smell amazing and you’re going to love this banana bread!
Cal: 187 - Fat: 4.3g - Protein: 3.3g - Carbs: 34.4g- Fiber: 1.1g - WW Old Point: 4 pts - Points+: 5 pts
- 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 banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
- 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 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.