¼ cup (50 mL) butter, softened
¾ cup (175 mL) sugar
3 ripe bananas, mashed
1/3 cup (75 mL) plain low-fat yogurt
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
¾ tsp (3 mL) baking soda
¼ tsp (1 mL) salt
Preheat oven to 350°F (175°C). Spray to coat an 8 ½ x 4 ½-inch loaf pan.
In a large bowl, cream butter. Gradually add in sugar to form a smooth mixture; add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until just combined.
In a separate bowl, sift together flour, baking soda and salt; add to banana mixture; stir just until moist. Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 1 loaf (14 slices).
Carbohydrates: 30.4 g
Protein: 3.5 g
Fat: 3.2 g
Sodium: 125.4 mg