Sunday, August 11, 2013

Whole Grain Lowfat Banana Bread

This is my daughter's third favorite breakfast item, behind Nutella Sprinkle Sandwiches and Yogurt Sundaes (yeah, we like our breakfasts fun around here). Whole wheat pastry flour is pretty easy to find around here.  Then again, I live in the land of Bob's Red Mill.  If you can't find it, you can substitute half whole wheat and half all purpose, or just use all white flour (but of course then it wouldn't be whole grain!).

Whole Grain Lowfat Banana Bread
Adapted from Epicurious
Makes 1 loaf

2 large eggs
3/4 c. sugar (I like to use the organic evaporated cane juice)
3 ripe bananas, mashed
1/3 c. fat free plain greek yogurt
1 T. vegetable oil
1 T. vanilla extract
1 3/4 c. whole wheat pastry flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt

Preheat oven to 325 degrees.  Grease and flour a regular-size loaf pan.

Beat the eggs and sugar in a medium bowl until light and fluffy.  Stir in bananas, yogurt, oil, and vanilla until combined.  Stir in remaining ingredients just until moistened (batter will be lumpy).

Pour into prepared loaf pan.  Bake 50 minutes to one hour, or until a toothpick inserted in the middle comes out clean.  Turn out onto a rack and let cook completely before slicing.


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