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Tuesday, September 30, 2014
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Published: Tuesday, 1/13/2004

Low-Fat Banana Bread

2/3 cup fat-free yogurt

1 cup sugar

4 eggs or 8 ounces egg substitute

31/2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 cups mashed ripe banana (about 5 large)

Cream together yogurt and sugar. Add eggs or egg substitute and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Pour into well-greased loaf pans. Bake at 350 degrees for about 40 to 50 minutes or until done. Remove from pan; cool on rack.

Yield: 2 (9-by-5-inch) loaves or 3 loaves baked in small coffee cans

Source: Chef Doug Corcoran, Mercy Health Care Center and St. Anne's Mercy Hospital



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