Fall Recipes: Banana Bread

Banana Bread
Adapted from Cooking Light's Banana Bread Recipe.

1 c. all-purpose flour plus
1 c. wheat flour
(or 2 c. white wheat flour)
3/4 t. baking soda
1/2 t. salt
1/2 c. sucanant (or other sugar)
1/2 c. applesauce
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed bananas (~3)
1/3 c. plain yogurt
1 t. vanilla

Preparation

1. Preheat oven to 350°.
2. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar, applesauce, 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. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Or divide into muffin pans or mini loaf pans.
8. Bake at 350° for 1 hour (for loaf, 20-30 mins. for muffins or mini loaves - check them often until you know how long they take in your pan & oven!) 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.