Classic Banana Bread

Ingredients

• 0.8 teaspoon baking soda 
• 1.5 cups banana ripe mashed ( 3 bananas)
• 0.3 cup butter softened
• 2 large eggs 
• 2 cups flour all-purpose
• 0.3 cup yogurt plain low-fat
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine the flour, baking soda, and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
5. Add the eggs, 1 at a time, beating well after each addition.
6. Add banana, yogurt, and vanilla; beat until blended.
7. 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.
8. Bake at 350 for 1 hour 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.
9. Kid-Friendly Upgrades:Upgrade 1Marble it. Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl.
10. Bake as directed.Upgrade 2Berry it. Fold 1 cup fresh blueberries into batter.
11. Bake as directed.Upgrade 3French-toast it.
12. Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides.
13. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.Upgrade 4Chocolate-chip it. Fold 1 cup dark chocolate chips into batter.
14. Bake as directed.Upgrade 5Streusel it.
15. Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel.
16. Bake at 350F until done, about 25 minutes.