…and the only thing that can cure it is Banana Bread! Every once in a while, I get a craving for banana bread and must bake it. Well, I guess you already know what happened today! Here’s my recipe for Banana Bread!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar or Splenda substitute
- 1 teaspoon cinnamon
- 1/4 cup butter, softened
- ½ cup Eggbeaters or 2 eggs
- 1 20 ounce can of crushed pineapple (drained)
- 1 cup of pecan pieces
- 1 cup mashed ripe banana (about 2 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, cinnamon 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, 1/4 cup (or 1 egg) at a time, beating well after each addition. Add banana, yogurt, pineapple, pecans and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes 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. Enjoy!
I know it may seem odd to add pineapple, but we love it! It makes the bread sweet and fruity. Give it a try!