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Banana Nut Bread


1 cup mashed very ripe bananas, about 3 small
1/3 cup sugar
1/2 cup plain non-fat yogurt
1/4 cup butter, melted
1 teaspoon vanilla extract
1 egg
1 egg white
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
baking spray with flour

Preheat oven to 350F.
Combine first 7 ingredients (banana through egg white) in a large bowl.
Beat at medium speed of an electric mixer until well blended.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Stir in pecans.
Add flour mixture to banana mixture, stirring just until moistened.
Spoon batter into an 8-1/2 x 4-1/2 x 3-inch loaf pan coated with baking spray or with flour (butter and flour). Bake for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack.
Remove from pan and cool completely on a wire rack.

Yield: 14 servings (serving size: 1 slice)




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.