Best For You Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/2 cup all-purpose flour1-1/2 cups whole wheat flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 2 Tbs. butter 2 large eggs 2 cups mashed ripe banana (about 4 bananas) 2/3 cup plain low-fat yogurt 1 teaspoon vanilla extract Cooking spray
Makes 1 loaf, 14 servings (serving size: 1 slice)
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
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. 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. Bake at 350° for 50 minutes 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.
Modifications:
I make two batches at once and add 1/2 cup dark chocolate chips to one loaf for the antioxidant properties. That's my story, anyway. :)
Feel free to add your favorite nuts as desired.
Because of the whole wheat flour and lack of "fat" in this recipe, I try to under cook it just a little to keep more of the moisture. It turns out pretty well, I think.
Number of Servings: 14
Recipe submitted by SparkPeople user VINEYARDHUNTER.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
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. 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. Bake at 350° for 50 minutes 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.
Modifications:
I make two batches at once and add 1/2 cup dark chocolate chips to one loaf for the antioxidant properties. That's my story, anyway. :)
Feel free to add your favorite nuts as desired.
Because of the whole wheat flour and lack of "fat" in this recipe, I try to under cook it just a little to keep more of the moisture. It turns out pretty well, I think.
Number of Servings: 14
Recipe submitted by SparkPeople user VINEYARDHUNTER.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 2.9 g
- Cholesterol: 35.4 mg
- Sodium: 179.6 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.0 g
Member Reviews
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MAGSAM
I really should learn not to mess with new recipes the very first time I make them. I added cinnamon, which I think was fine, but probably I should have skipped the oatmeal. Muffins stuck to the papers. Liked the chocolate chips I added though. :) I just liked the idea of the yogurt in them. - 7/13/09