Traditional Banana Bread

• 2
  

  cups all-motive flour
  

• ³⁄₄
  

  teaspoon baking soda
  

• ¹⁄₂
  

  teaspoon salt
  

• 1
  

  cup sugar
  

• ¹⁄₄
  

  cup butter, softened
  

• 2
  

  astronomical eggs
  

• 1 ¹⁄₂
  

  cups mashed ripe bananas (about 3 bananas)
  

• ¹⁄₃
  

  cup undeniable low-paunchy yogurt (I outdated college low-paunchy vanilla)
  

• 1
  

  teaspoon vanilla extract
  

• 
  

  cooking spray
  

directions

• Preheat oven to 350°F.
• Lightly spoon flour into dry measuring cups, level with a knife.
• Combine the flour, baking soda, and salt, stirring with a scamper.
• Instruct sugar and butter in a astronomical bowl, and beat with a mixer at medium high-tail unless well blended (about 1 minute) Add the eggs, 1 at a time, beating well after every addition.
• Add banana,yogurt, and vanilla; beat unless blended.
• Add flour combination; beat at low high-tail correct unless moist.
• Spoon batter into 8 1/2 x 4 1/2-walk loaf pan covered with cooking spray.
• Bake at 350°F for 1 hour or unless a wooded pick inserted in heart comes out stunning.
• Cold 10 minutes in pan on a wire rack after which do away with from pan.
• Cold fully on wire rack.
• Cold fully on wire rack.
• Makes 1 loaf.
• Makes 1 loaf.