Classic Banana Bread

I wanted to make some sort of baked goods for breakfast this weekend, and had a hankering for some banana bread. This recipe is from Cooking Light, and came out really moist and tasty.

(Photo courtesy of Nicholas Draney Photography)

Classic Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar (I substituted Splenda)
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (I used 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.