This is my faithful banana bread recipe and one that I find highly nostalgic because it was the first Cooking Light recipe that I ever used. That's right folks, this is the recipe responsible for my obsession. I've never had this fail on me and every time it produces a beautiful loaf that tastes even better than it looks. My favorite thing about this banana bread is that it doesn't contain any Crisco, my arch enemy, which leaves a pithy residue on the roof of my mouth. This banana bread is moist, sweet and carries the perfect level of butter and vanilla flavor. I guarantee that after you try this recipe you'll never use your old banana bread recipe again. 2
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 loaf pans that have been coated with cooking spray. (Note: I fill mine only 2/3 full because these rise a lot) Bake at 350° for 40-50 min. for a mini pan and 1 hour for a regular size bread pan, 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.
This recipe makes one large loaf or three mini loafs.
