Bake: Yogurt-Bran Banana Bread

picture of yogurt-bran banana bread with butter on it

Bananas are great for dieting and help regulate your body's water retention.  I always buy more than we can seem to eat in time.  Banana bread is a good way to use up old bananas, but isn't exactly diet food.  I tweaked a standard banana bread recipe to get all of the taste with none of the guilt!

Recipe after the jump...

Yogurt-Bran Banana Bread
Prep Time: 10 minutes
Total Time: 50 minutes
Yield: 24 slices

0.25 c unsalted butter
1 c sugar
2 large eggs
0.33 c vanilla low-fat yogurt
4 small bananas
0.5 tsp salt
0.75 tsp baking soda
0.5 c unprocessed bran
1.5 c all-purpose flour
Nonstick cooking spray

(1) Preheat oven to 350 degrees
(2) Cream butter and sugar together
picture of butter and sugar blended in mixer
(3) Add eggs one at a time
picture of eggs added to butter and sugar
(4) Mix in bananas and yogurt
picture of yogurt and bananas blended in
(5) In a separate bowl, mix remaining ingredients together
picture of dry ingredients together in bowl

(6) Mix dry ingredients into wet ingredients just until moist throughout
picture of wet and dry ingredients mixed together

(7) Coat two 7-inch mini loaf pans with nonstick cooking spray; divide mix between the two pans
picture of mix divided into two baking pans
(8) Bake for about 40 minutes; Cool on a wire rack
picture of golden brown loaf cooling on a wire rack

Notes:  I used Dannon Light n' Fit vanilla yogurt; if using plain yogurt in place of vanilla-flavored, add 1 tsp of vanilla extract.  To test if the bread is baked through, insert a toothpick into the center - if it comes out clean, it's done.  For the bananas, I happened to have 4 small ones; 3 medium or 2 large would work also.  This recipe comes out to about 85 calories per slice.

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