Banana-Nut Bread

You will be delighted when you bite into this moist low-fat banana bread made with yogurt! ...MORE + LESS -

3/4 cup (175 mL) Pillsbury All-Purpose Flour

3/4 cup (175 mL) whole wheat flour

1/2 cup (125 mL) sugar

3/4 cup (175 mL) mashed very ripe bananas (about 2 medium)

3/4 cup (175 mL) Yoplait® Source® or Creamy Plain Yogurt

1/3 cup (75 mL) vegetable oil

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

2 eggs

1/2 cup (125 mL) coarsely chopped nuts

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1

Heat oven to 350ºF. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2

In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
3

Bake 45 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

Tip: You can make this recipe with 1 1/2 cups all-purpose flour, and omit the whole wheat flour.
Tip: For the best flavour, use bananas that have lots of brown specks on the skin and are slightly soft.
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