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Banana Bread


Banana Bread

When I use baking soda, I cut way down on salt to keep the low sodium nature of the baked product. The bananas, yogurt, walnuts, sugar, cinnamon and nutmeg keep this bread tasty even without much salt.

18 slices: 94 mg. sodium per slice

1/2 cup (1/4 lb) unsalted butter, softened
2/3 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana (about 3 bananas)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup plain nonfat yogurt
1/2 cup finely chopped no salt added walnuts

Prep. Instructions

1. Grease a 9 x 5 x 2-1/2 inch loaf pan.

2. Combine flour, baking soda and salt in a bowl. Stir briskly with a fork. (Fluff the flour with a spoon before measuring; this helps make the bread tender.)

3. Mash bananas well in a separate bowl with a fork. Add cinnamon and nutmeg. Mash again with the fork to combine.

4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Place butter and sugar in a mixing bowl. Beat with an electric mixer at medium speed until butter is soft and creamy, about 1 to 2 minutes.

3. Add eggs, one at a time. Beat well after each addition.

4. Add banana. Beat until well combined, from about 1/2 minute to 1 minute.

5. Add the yogurt. Beat until well combined, from about 1/2 minute to 1 minute.

6. Add flour mixture, a couple of heaping spoonfuls at a time, beating after each addition until smooth.

7. Remove bowl from mixer. Fold walnuts into the batter with a large spoon.

8. Pour batter into the greased pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Set on a rack and cool for 10 minutes. Remove bread from pan and finish cooling on the rack. Serve warm or cold. - Copyright © 2023 Judy Reynolds