Friday, November 4, 2011

Best Banana Bread

Buy a few too many bananas this week at the grocery store?  Don't let them go to waste!  Turn them into a delicious breakfast or healthy dessert!  After all, what's not to love about banana bread?
This banana bread has so much flavor and of course, coming from me, its healthy!  While some banana breads can get tough or chewy, this recipe stays moist and delicious. Want to know my secret?  Well, first of all you need very ripe bananas.. I'm talking like most of the skin is black kind of ripe!  And I use light or low-fat yogurt in the recipe to make them extra moist without adding extra oil or fat!

Switch up your breakfast and have a slice of this filling bread as your entree.  Need a little more? Pair it with a hard boiled egg if you're on the go, or a scrambled egg if you have a bit more time!

Best Banana Bread
Makes 12 large slices, or 24 half slices

1 cup of mashed banana (3-4 very ripe, medium bananas)
1/3 cup canola oil
1/2 cup sugar
1/2 cup splenda/sugar blend
2 eggs
2 tsp vanilla extract
2 1/2 cups white flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup light vanilla or banana yogurt
1/2 cup walnuts (optional)

Preheat the oven to 350.  In a small bowl combine the bananas, splenda, sugar, and oil... mix well.  Add the eggs and vanilla and mix well.  In a separate bowl soft together the flour, cinnamon, nutmeg, baking powder, baking soda, and the salt.  Mix into the banana mixture and stir until just combined. Add the yogurt and nuts (if using) and mix well.  Pour batter into a loaf pan sprayed with non-stick spray.  Bake for 1 hour.  If the top starts to brown too quickly, cover with tin foil and continue cooking.  The bread should be done within the hour.  To test: Insert a toothpick through the center of the loaf, if it is done it will come out clean.

Nutrition Facts:
1 large slice (1/12 of the loaf)
245 calories, 6 g protein, 46 g carbohydrates, 7 g fat, 2 g fiber, 262 mg sodium

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