Healthy Banana Bread

What could be better than a "healthy" version of a dish you love, that is just as tasty as the real thing??! Not much. As an avid carb-lover this dish was a favorite of mine when I lived in Chicago.  Warning: it is hard to walk away after just one piece.

Here is what you will need:

1 cup mashed ripe bananas (about 2 large bananas)

1 teaspoon baking soda

1/2 cup low-fat yogurt (I used fat free vanilla)

1/4 cup canola oil

3/4 cup light brown sugar

1 large egg OR 2 large egg whites OR 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees and place the rack in the center of the oven.   Spray an 8 x 4 inch loaf pan with a nonstick vegetable cooking spray.

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.

Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.

In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened.

Pour into the prepared pan and smooth the top.

Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool.

Makes one loaf (about 12 slices).

I prefer to let the loaf cool overnight wrapped in aluminum foil to achieve a dense, moist bread.  Some prefer the hot-out-of-the-oven taste.  Whatever floats your boat, this is a wonderful guilt-free treat!

Buon appetito!

Dana