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
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.