This delicious bread gets most of its moisture from bananas and nonfat yogurt –
no butter needed. The sweetness of ripe bananas also helps keep the refined sugar
content relatively low.
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp. cinnamon
2 very ripe bananas, mashed
2/3 cup sugar
1/2 cup plain nonfat yogurt
1/4 cup macadamia nut oil (or canola oil)
1 tsp. vanilla extract
1 cup chopped unsalted macadamia nuts,
Preheat oven to 325 degrees. Coat a 9-by-5-inch loaf pan with cooking spray.
Lightly spoon flours into dry measuring cups, level with a knife, then sift into
a large bowl. Add baking powder, baking soda, salt, and cinnamon to bowl and stir
with a whisk. Combine banana, sugar, yogurt, oil, and vanilla in a small bowl and
mix well. Add banana mixture to flour mixture, stirring just until moist. Fold in
3/4 cup of the nuts.
Spoon batter into loaf pan. Top with remaining 1/4 cup nuts. Bake for 1 hour or
until a toothpick inserted into the center comes out clean. Cool at least 10 minutes
on a wire rack before slicing. Makes 12 servings.
Per serving: Calories 250, protein 4 g., carbohydrates 31 g., total fat 14 g., saturated
fat 2 g., sodium 180 g., fiber 3 g.