The Best Banana Bread Ever

• If I was stuck on a desert island this would be my food of choice. This banana bread never gets old. I love to eat a slice for breakfast with my morning coffee or after dinner with a cup of tea. Every fall/winter, I memorize the recipe and whip this bread up at least once a week. I buy bananas and wait for them to brown just to make this bread! 
• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 5 tablespoons butter, melted 
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Cooking spray 
• 
  
• 1. Preheat oven to 350°.
• 2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
• 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. 
• Side Note: I don't even use an electric mixer. I just whip everything up with a spatula and it comes out just fine. I also use Greek yogurt and double the amount of bananas the recipe calls for. The extra bananas makes it even better! 
• From Cooking Light, OCTOBER 2010 ("Basic Banana Bread")