Fresh Banana Bread!

Good morning!  We're getting a jump on the weekend with a yummy breakfast.  I just found this banana bread recipe, and I am in love!  It's from Cooking Light magazine, so I don't feel so bad about eating two slices for breakfast!  The bread is mild and sweet, and the cinnamon, nutmeg and cloves gives it a wonderful flavor with the bananas.  I usually add a side of fruit and some hot tea or coffee.  Nina loves it too.  Looking forward to this breakfast has gotten me out of bed a few mornings this week when I just didn't feel like it!

So, I will leave you with this recipe and hope that you have a wonderful weekend!  I'll be back bright and early Monday morning!

Healthy Banana Bread

from Cooking Light 

1/2 cup sugar

5 tablespoons butter, softened

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 (6-ounce) carton vanilla low-fat yogurt

3/4 cup ripe mashed bananas (about 1 1/2 bananas)

1/4 teaspoon vanilla extract

Cooking spray

Preheat oven to 350 degrees.  Place sugar and butter in a large bowl; beat until well blended (about 5 minutes).  Add eggs, one at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife.  Sift together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.  Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture.  Fold in bananas and vanilla.  Pour batter into an 8x4 inch loaf pan coated with cooking spray.

Bake at 350 degrees for one hour or until a wooden toothpick comes out clean.  Cool 10 minutes in pan, then remove from pan and place on a wire rack to cool completely.  

Yield: 10 servings (204 calories each serving)