OK, so I was not quite done posting bread recipes. A few months ago Cooking Light did a feature on banana bread, from whence came that yummy Peanut Butter Banana Bread - man, it's good. So I figured the basic recipe would be just as perfect, and it is.
You're not put off by the word "basic", are you? Because you know on here it does not mean bland, boring or sub-par in any way. I wouldn't post it if it was, and there have been a lot of banana breads I haven't posted because of that. No, this is that perfect, simple, moist but properly cooked and crumbed, not burnt on the edges, sweet, fragrant and flavorful loaf you imagine and want banana bread to be. Here it is, your perfect basic recipe!
Really Good Basic Banana Bread (print recipe)
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar, optional
1 1/2 teaspoons 1% low-fat milk, optional
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Optional - Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
Recipe from Cooking Light, OCTOBER 2010