Prep Time: 10 minutes
Cook Time: 55 minutes + cooling time
Yields: 1 loaf
A lighter take on old fashioned banana bread.
- Nonstick baking spray
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 3 over-ripe bananas, mashed well (about 1 1/2 cups)
- 1/4 cup low-fat yogurt (plain)
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter (softened)
- 2 eggs
- 1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Spray bottom and sides of a 9 by 5-inch loaf pan with the baking spray.
- Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, and ¼ cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.
- Beat remaining ½ cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping the sides as needed. Add the eggs, one at a time, beating well after each addition.
- Reduce the mixer speed to low. Quickly beat in half of the flour mixture, followed by 1/3 of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another 1/3 of the banana mixture. Repeat this process once more, being careful not to overmix the batter. Batter will be chunky!
- Scrape the batter into the prepared loaf pan, adding the walnuts if using. Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking.
- Allow bread to cool in pan for approx. 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature.