As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
One of my favorite treats during the fall is Banana Bread, plus my picky eater will eat it too which makes it even better!
I decided to try out a new recipe for Banana Bread this week that I saw over on Cooking Light. I have had this recipe planned to make for a while now but it seemed like it kept getting pushed back the more busy our days have been.
This past weekend though, I knew I had to make this! I had bananas that needed to be used up, plus I was craving some delicious bread for breakfast with my coffee.
It only takes a few minutes to put together this bread and uses exactly what you have in your pantry. I made this gluten free by simply switching out my flour to a gluten free all purpose flour.
Are you ready for a bite of this delicious treat? I say pour a glass of coffee and enjoy!
Disclosure: I am a blog partner with Cooking Light; however, this is not a compensated post.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 2 Cups Flour or Gluten Free All Purpose Flour
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Sugar
- 1/4 Cup Butter, Softened
- 2 Large Eggs
- 1 1/2 Cups Mashed Ripe Banana, about 2-3 bananas
- 1/3 Cup Plain Greek Low-Fat Yogurt
- 1 Tsp Vanilla Extract
- 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.