Sunday, April 18, 2010

Banana Bread

Brownish bananas lead me to find this recipe, in case you need one. Apparently it's from Cooking Light 2003 and it's quite tasty. I didn't use a cup of sugar; in my mind, bananas have quite a bit of sugar in them. I used a heaping 1/2 cup. I also only had vanilla yogurt, so I used that and added 1/4 t vanilla extract.


Banana Bread
MAKES: 14 servings CRISPY RATING: The best recipe I've found.

Ingredients 2 Cups All-purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sugar
1/4 Cup Light Butter, softened
2 Large Eggs
1 1/2 Cups Mashed Bananas, about 3 bananas
1/3 Cup Plain Low-fat Yogurt
1 Teaspoon Vanilla Extract

1. Preheat oven to 350°. 2. Combine the flour, baking soda, and salt, stirring with a whisk. 3. 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. 4. Add flour mixture; beat at low speed just until moist. 5. 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 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Per Serving: 171 Calories; 3g Fat (14.0% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates

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