Thursday, July 19, 2012

Banana Bread

Did you ever have a banana bread recipe that was so good, but that was so fattening that you avoided making it? Well, no more. This recipe was adapted from my all-time favorite recipe to make it lower in fat without losing any of the great taste. Try it and let me know how you like it!

serves 12 (5 points +)

  • ½ c. unsweetened applesauce
  • ¼ c. butter softened
  • ½ c. sugar
  • 1 c. sugar substitute ( such as Ideal Xylitol)
  • 2 eggs
  • 2 large bananas, mashed
  • 2 c. flour
  • 4 T. Dannon Light and Fit Vanilla Yogurt ( or any fat free vanilla yogurt)
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Beat first 5 ingredients in a large mixing bowl. Add bananas and mix until just combined.
Combine flour and baking soda. Add to banana mixture alternately with yogurt. Add vanilla last.
Pour into a loaf pan coated with non-stick spray. Bake at 375 for 45 minutes or until toothpick inserted near center comes out clean.

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