Banana Yogurt Bread Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Plain non-fat yogurt | 1 Carton (1l) | |
| Ripe banana | 1 Cup (16 tbs), mashed | |
| Sugar | 1/2 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Vanilla extract | 1 Teaspoon | |
| 2 Egg whites, lightly beaten | ||
| 1 Egg, lightly beaten | ||
| Vegetable cooking spray | ||
| All purpose flour | 2 Teaspoon | |
Directions
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Combine yogurt and next 6 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour.
Spoon batter into prepared pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes; remove from pan, and let cool on a wire rack.
Combine yogurt and next 6 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour.
Spoon batter into prepared pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes; remove from pan, and let cool on a wire rack.
Chef
