Banana Bread (reduced fat)

There's nothing quite like a fresh loaf of homemade banana bread baking in the oven; especially in the fall and winter. I've tried a lot of different banana bread recipes over the years and found many that I liked, but way too many that were high in fat. So, when we tried this particular recipe out,  I was hooked and so was Karl. He didn't believe it was reduced fat! (For the muffin variation of this recipe, scroll to the bottom.)

1 c. white sugar 

1/4 c. unsalted butter, softened 

1/3 c. plain or vanilla lowfat yogurt 

2 eggs 

1 tsp. vanilla extract 

3-4 very browned bananas, peeled and mashed 

2 c. all purpose flour 

3/4 tsp. baking soda 

1/2 tsp. salt 

1/2 c. chopped nuts (optional)

• Preheat oven to 350 degrees and grease a loaf pan with non stick cooking spray. 
• In a large  bowl with an electric mixer, combine softened butter with sugar. Mix to combine. 
• Add yogurt and eggs. Mix again. 
• Add vanilla and mashed bananas. Mix again to combine. 
• In a seperate bowl, whisk together flour, soda and salt. 
• Gradually add flour mixture to mixing bowl and mix to combine. Fold in chopped nuts if desired. 
• Pour batter into prepared loaf pan. 
• Bake 1 hour or until center is no longer gooey. 
• *If using nuts, try chopped almonds, pecans or walnuts for a crunchy texture. 

Muffin Variation: 

Follow directions as above except instead of using a loaf pan, line muffin pan with paper cups or grease with non stick cooking spray. Fill muffin cups halfway up with batter. Bake 20-25 minutes or until muffins are lightly golden and centers are set.  

(Recipe adapted from "Complete Cooking Light" Cookbook, 2006 edition.)