Banana Bread

The perfect solution to bananas that have gotten too ripe. Don't be afraid of overly ripe bananas--the darker the better. I usually put them in a zip-loc bag in the refrigerator until I'm ready to bake. They'll turn black, but the bread will be delicious.

Ingredients:

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter
2 eggs
3 very ripe bananas, mashed
1/2 cup plain or vanilla, low-fat yogurt
1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees. Spray an 8" x 4" loaf pan with Pam.
• Combine dry ingredients with a whisk.
• Cream butter and sugar with an electric mixer on medium for one minute.
• Add eggs, one at a time, beating well.
• Add banana, yogurt and vanilla, beating until blended
• Add flour mixture; beat on low speed just until moist.
• Spoon into loaf pan.
• Bake at 350 for one hour or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans; remove to wire rack to cool completely.
• Can be frozen when cooled.

Servings: 14 servings from 1 loaf (WW 4)