November 17, 2009

Cooking Light: Classic Banana Bread

About 3 years ago, when the Hubs and I just started dating, we were grocery shopping and I saw the CUTEST cherry baking dish for like $20. A week later, it was mine.


Yes, it gets even cuter. Inside it reads...


"Baked with Love" Awwwww

So, in those 3 yrs that I've had this dish, I've never baked in it. In fact, I didn't even take it out of the box. What? I lived with my parents, it was just easier to keep my stuff in a box and use their stuff. I took it out of the box last night, threw away the mix that came inside (you know, because it expired in 2007) and made the Hubs Banana Bread. Mmmm, tasty banana bread.

My Grandmother makes the best banana bread, but I don't have her recipe... although I think my mom does, I need to get on that. Anyway, since I didn't have her recipe I thought I might as well make a "healthier" version of banana bread. I turned to my go to healthier recipe source and decided to make a variation of Cooking Light's Classic Banana Bread. I say variation, because you know me, I can never follow a recipe exactly.

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3.5 bananas)
1/3 cup light sour cream (Cooking light calls for plain low-fat yogurt)
1 teaspoon vanilla extract
Cooking spray

Directions

1 - Preheat oven to 350°.

2 - Lightly spoon flour into dry measuring cups; level with a knife. 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).

4 - Add the eggs, 1 at a time, beating well after each addition.

5 - Add banana, yogurt, and vanilla; beat until blended.

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

7 - Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

8 - Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

9 - Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


I will definitely be making this recipe again, the Hubs loves it, he had 2 slices. Check out how moist this bread is!


Do you have the same problem I do? Can you make a recipe straight or do always have to add your own little twist too?


9 comments:

Katie said...

oh my gosh. this looks delicious. i am super jealous!

Katie said...

Nom nom nom...that looks soooo delish!

TwoWishes said...

That pan is beyond adorable!

I signed up for C.L. after your hot tip about the $5 subscriptions. Used to get it for a few years, till I realized I only ever wanted to make the desserts -- seemed a little counterproductive to the point of "Light." But here's to another go. Thanks for the inspiration!

Miss Mojito said...

Yum-o Ali! I can't wait to get my magazine :) And your baking dish is oh so cute!

I change recipes a lot too, the key to a good banana bread is always the real bananas vs. the box and I add apricots to my bread too, it adds a GREAT flavor and you get those tart chunks and it's awesome... learned that one from mom!

HisBirdie (Ali) said...

Tara - A lot of the recipes I've used from CL so far have been really easy, like the meatloaf. As a mommy I'm sure you can appreciate easy! I hope your enjoy your magazine :)

HisBirdie (Ali) said...

Miss Mojito - I'll have to try the apricots, that sounds like a delicious addition :)

bridget {bake at 350} said...

Your bread looks so pretty in that cute cherry pan! ♥

Jenna said...

You're making me want to visit some thrift stores to see if I can collect some cute baking dishes like yours. :)

Jessica Lynn said...

that looks delicious! Can't wait for my CL to come in...

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