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