|1 cup||Bananas; * see note|
|½ cup||Plain nonfat yogurt|
|¼ cup||Margarine; melted|
|1 tablespoon||Vanilla extract|
|2 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Pecans; chop/toast|
|Baking spray with flour|
Compared to a traditional banana bread, this one has half the sugar and fat but tastes just as sweet and delicious.
* 3 small very ripe bananas, mashed.
Combine first 7 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended.
Combine flour and next 3 ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2x4-1/2x3-inch loaf pan coated with baking spray with flour. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack.
Yield: 14 servings (serving size: 1 slice).
158 calories (30% from fat), 5.3 g fat, 15 mg cholesterol, 124 mg sodium.
Source: Eating Light Magazine - July/August, 1994 Dottie Cross Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 21:33:46 -0400 From: Martha Sheppard <MARTHAHS@...>
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