Banana Bread

MAKES: 14 servings
CRISPY RATING: The best recipe I've found


  • 2 Cups All-purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Sugar
  • 1/4 Cup Light Butter, softened
  • 2 Large Eggs
  • 1 1/2 Cups Mashed Bananas, about 3 bananas
  • 1/3 Cup Plain Low-fat Yogurt
  • 1 Teaspoon Vanilla Extract

1. Preheat oven to 350.

2. Combine the flour, baking soda, and salt, stirring with a whisk.

3. 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.

4. Add flour mixture; beat at low speed just until moist.

5. 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.


Sure - I had a great banana bread recipe. It called for 1 CUP of oil, but what's a little artery clogging between friends? No, this is much better. :)

This recipe is from Cooking Light, the September 2003 issue.

From MC - Per Serving: 171 Calories; 3g Fat (14.0% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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