greek yogurt Banana Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.9
- Total Fat: 1.9 g
- Cholesterol: 3.7 mg
- Sodium: 144.9 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
View full nutritional breakdown of greek yogurt Banana Bread calories by ingredient
Introduction
I adopted this recipie from http://www.recipezaar.com/Banana-Cinnamon-Snack-Cake-Low-Fat-119804. I used banana and cornstarch instead of an egg I adopted this recipie from http://www.recipezaar.com/Banana-Cinnamon-
Snack-Cake-Low-Fat-119804. I used banana and cornstarch instead of an egg
Number of Servings: 24
Ingredients
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* 1 1/2 cups all-purpose flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1 cup low-fat plain yogurt
* 2.5 large bananas
* 2 tablespoons oil
* 1 tablespoon cornstarch
* 3 tablespoon water
* 1 1/2 teaspoons vanilla
Directions
1) pre heat oven to 350
2) Grease a mini muffin tin
3) MIX 1 1/2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt in a large bowl
4) MIX 1 cup low-fat plain yogurt, 2.5 large bananas, 2 tablespoons oil, 1 tablespoon cornstarch, 3 tablespoon water, 1 1/2 teaspoons vanilla In a medium bowl
5) POUR wet ingredients over dry
6) MIX using spatula. Be careful to not over mix
7) DIVIDE batter between muffin tins ( I got 2 batches for my 24 mini muffin tin)
8) BAKE about 15 minutes until golden on top and a toothpick inserted into center comes out clean.
9) use toothpick/skewer to turn out muffins. COOL on a wire rack.
10) ENJOY! Serving size is 2 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user DOTCOW.
2) Grease a mini muffin tin
3) MIX 1 1/2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt in a large bowl
4) MIX 1 cup low-fat plain yogurt, 2.5 large bananas, 2 tablespoons oil, 1 tablespoon cornstarch, 3 tablespoon water, 1 1/2 teaspoons vanilla In a medium bowl
5) POUR wet ingredients over dry
6) MIX using spatula. Be careful to not over mix
7) DIVIDE batter between muffin tins ( I got 2 batches for my 24 mini muffin tin)
8) BAKE about 15 minutes until golden on top and a toothpick inserted into center comes out clean.
9) use toothpick/skewer to turn out muffins. COOL on a wire rack.
10) ENJOY! Serving size is 2 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user DOTCOW.
Member Ratings For This Recipe
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JCMOBERG
