This Bread Is Bananas!

I like to make this bread the day before I serve it because it just gets better as the flavors have a chance to develop. Also, don't worry about having a smooth batter — the bananas will be lumpy and can stay that way. If you like, you can add some nuts to the batter — walnut pieces work especially well and taste best if you toast them beforehand.

Banana Bread

Ingredients
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt
1 teaspoon vanilla extract

Preparation

Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.

Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.

Makes 12 slices

Per slice: 140 calories, 25 g carbohydrates, 3 g protein, 4 g total fat, 20 mg cholesterol, 2 g dietary fiber, 190 mg sodium