RECIPE: Banana Bread
Relatively low-fat and good for you
After you've bought a bunch of bananas and they've started
to get spotted and disgusting-looking, make this bread. Do not attempt
to make it with nice, firm, yellow bananas. I can't remember where I got
this recipe originally, but I believe it was from an early issue of Cooking
Light. I'm not big on bananas, but I love this bread. It's great
toasted for breakfast.
6 Tbsp. butter
2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup wheat germ
3 very ripe bananas
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 tsp. vanilla extract
Adjust oven rack to lower middle position and preheat
oven to 350 degrees F. Grease bottom only of regular 9x5x3-inch loaf pan
or grease and flour bottom and sides of nonstick
loaf pan. Set aside.
Place butter in microwave-safe bowl and heat in microwave (100%) for approximately
20 sec. If it isn't completely melted, stir (it will continue to melt).
Combine flour, sugar, baking soda, salt and wheat germ in large bowl with
wire whisk; set aside.
In medium bowl, mash bananas. (I like to use a potato masher.) Add yogurt,
eggs, slightly cooled butter and vanilla; mix well.
Lightly fold banana mixture into dry ingredients with spatula until just
combined. Batter should look thick and chunky. Scrape batter into prepared
pan and bake until loaf is golden brown and passes the toothpick test,*
about 55 min. Cool in pan for about 5 min., then transfer to wire rack
to cool completely.
* Insert a toothpick into the center of the
loaf. It it comes out clean, the bread is done.