Bake: Yogurt-Bran Banana Bread

Bananas are great for dieting and help regulate your body's water retention.  I always buy more than we can seem to eat in time.  Banana bread is a good way to use up old bananas, but isn't exactly diet food.  I tweaked a standard banana bread recipe to get all of the taste with none of the guilt!


Recipe after the jump...


Yogurt-Bran Banana Bread
Prep Time: 10 minutes
Total Time: 50 minutes
Yield: 24 slices

0.25 c unsalted butter
1 c sugar
2 large eggs
0.33 c vanilla low-fat yogurt
4 small bananas
0.5 tsp salt
0.75 tsp baking soda
0.5 c unprocessed bran
1.5 c all-purpose flour
Nonstick cooking spray

(1) Preheat oven to 350 degrees
(2) Cream butter and sugar together

(3) Add eggs one at a time

(4) Mix in bananas and yogurt

(5) In a separate bowl, mix remaining ingredients together

(6) Mix dry ingredients into wet ingredients just until moist throughout

(7) Coat two 7-inch mini loaf pans with nonstick cooking spray; divide mix between the two pans

(8) Bake for about 40 minutes; Cool on a wire rack

Notes:  I used Dannon Light n' Fit vanilla yogurt; if using plain yogurt in place of vanilla-flavored, add 1 tsp of vanilla extract.  To test if the bread is baked through, insert a toothpick into the center - if it comes out clean, it's done.  For the bananas, I happened to have 4 small ones; 3 medium or 2 large would work also.  This recipe comes out to about 85 calories per slice.