Yogurt Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Butter, unsalted, .25 cup (remove)Banana, fresh, 1 cup, mashed (remove)*Great Value Fat Free Plain nonfat Yogurt, 1 cup (remove)Egg, fresh, 2 medium (remove)*Flour, white, 1.25 cup (remove)Baking Powder, 1.5 tsp (remove)Baking Soda, 1.5 tsp (remove)Salt, .5 tsp (remove)
Heat oven to 350 degrees F.
Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts. Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean.
Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
NOTE: My previous recipe for Sour Cream Banana Bread called for Sour Cream and granulated sugar. I've substituted 1 cup Splenda and 1 cup nonfat plain yogurt. This reduced the per serving from 200.6 to 88.7 calories.
Serving Size: 1 slice
Number of Servings: 16
Recipe submitted by SparkPeople user HANK1231.
Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts. Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean.
Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
NOTE: My previous recipe for Sour Cream Banana Bread called for Sour Cream and granulated sugar. I've substituted 1 cup Splenda and 1 cup nonfat plain yogurt. This reduced the per serving from 200.6 to 88.7 calories.
Serving Size: 1 slice
Number of Servings: 16
Recipe submitted by SparkPeople user HANK1231.
Nutritional Info Amount Per Serving
- Calories: 89.9
- Total Fat: 3.6 g
- Cholesterol: 28.8 mg
- Sodium: 256.6 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.5 g
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