Easy, Healthy Banana Bread

I do not bake.  Until Georgia was born, the only baked goods I ever really made came from a box with Betty Crocker's name on it.  I had the incorrect impression that making cookies or a cake took hours.  A few months ago I had some bananas that were about to get thrown away and a craving for banana bread, so I started googling recipes and trying them out.  Once I purchased all of the basic baking ingredients, I discovered that it really takes no time at all.  Earlier this week, I mixed up a recipe for banana bread while I was on the phone, so it really doesn't take any time at all.

I love this banana bread recipe.  Some recipes that I tried turned out way too sweet, more like a dessert.  I love having banana or pumpkin bread for breakfast, so I prefer something that's flavorful but not too sweet.  This recipe works for me.

Some of the flavor and sweetness comes from the yogurt that is used in the bread.  I've used everything from vanilla Auctivia, banana Yoplait and plain unsweetened YoBaby Organic.  My favorite results came from the Auctivia, but I really use whatever is on hand.  The next time I make it with a flavored yogurt, I'm going to cut back on the sugar a bit.

Banana Bread
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
2 eggs
1/4 cup butter
2-4 ripe bananas, mashed
4-8 oz low-fat or fat-free yogurt

Preheat oven to 350.
Sift flour, baking powder and baking soda. 
In a second bowl, beat sugar, eggs and butter until fluffy.  Slowly mix in bananas and yogurt with spatula.  Add flour mixture, stirring with spatula.  Avoid overmixing to keep the bread's texture light.

Pour into greased loaf pan and bake 55-60 minutes until it passes the toothpick test.  Cool in pan on a wire rack for 5-10 minutes, then remove from pan and cool bread completely.  Here's the hardest part - wrap in plastic wrap and allow flavors to develop overnight.  Trust me, the last time I cut a piece off as soon as it was cool and the results didn't taste half as good as the following day!

Recipe is my own.  Photo from SimplyRecipes.com