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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 6.6 g
  • Cholesterol: 10.5 mg
  • Sodium: 157.1 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Boston Globe's banana bread with yogurt and cashews calories by ingredient
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Boston Globe's banana bread with yogurt and cashews

Submitted by: GOLDTRU

Introduction

From an old Boston Globe. I added half a cup of cashews for a little extra crunch. 3 mini loaves makes the perfect snack-sized slice, as you can easily slice a mini loaf into 6 comfortably thick slices. From an old Boston Globe. I added half a cup of cashews for a little extra crunch. 3 mini loaves makes the perfect snack-sized slice, as you can easily slice a mini loaf into 6 comfortably thick slices.
Number of Servings: 18

Ingredients

    * Banana, fresh, 4 medium (7" to 7-7/8" long) (remove)
    * Granulated Sugar, 1/2 cup (remove)
    * Egg, fresh, 1 medium (remove)
    * egg white, fresh, 2 large (remove)
    * Canola Oil, .25 cup (remove)
    * Yogurt, European style nonfat, Trader Joe's, .25 cup (remove)
    * Baking Soda, 1 tsp (remove)
    * Salt, .5 tsp (remove)
    * Flour, white, 2 cup (remove)
    * *Trader Joe’s Organic Dry Roasted Cashews, .5 cup (remove)

Directions

Set the oven to 325. Grease 1 large or 3 small loaf pans.

Peel the bananas and cut them up. In the bowl of an electric mixer set on medium speed, beat the bananas until they are mashed. Add the sugar, egg, and extra whites and beat for 1 minute. Beat in the vanilla and oil.

In a small bowl, mix together the yogurt, soda, and salt. With the mixer set on its lowest speed, add the yogurt mixture to the bananas.

Remove the beaters from the bowl and, with a wooden spoon, stir in the flour just until the batter is thoroughly combined.

Transfer the batter to the prepared pan(s). Tap the pan once sharply on the counter to remove any air pockets, then bake the loaf in the hot oven for 55 - 60 mins (1 large) or 40 mins approx (3 mini), or until a knife inserted into the center of the loaf comes out clean.

Remove the loaf from the oven and set it on a rack to cool. turn the bread out onto the rack, let the loaf cool completely, then cut into thick slices with a serrated knife.

To store, wrap in foil and slip into a plastic bag.

Number of Servings: 18

Recipe submitted by SparkPeople user GOLDTRU.






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