Banana bread

“Lightened” versions of old favorites rarely live up to expectations.  No, I’m not talking about Paul Anka singing Nirvana—I’m talking about banana bread.  I’ve been searching for a great low fat, whole grain version for years.  One that’s not rubbery, dry or overly dense.   I had almost given up, when I saw a recipe that suggested combining yogurt and bananas with baking soda.  I think the reaction between the soda and yogurt improves the rising and the texture.  After a lot of experimentation with that concept, I hit on the magic formula.

This bread is sweet, moist and banana-y, with a nice crumb.  No one would ever guess it was made with whole wheat flour and very little oil.  In fact, I think it’s as good as ones made with a whole stick of butter.  Of course, I loaded it up with walnuts which add extra fat – but nuts are good for your heart. So I pronounce this to be heart-healthy banana bread that doesn’t taste like a compromise. My quest is over!

Two tips: Don’t use anything but extremely ripe bananas here (black skin!).  And this bread is best the day it’s baked or the following day.  So eat it up.  Something tells me you won’t have a problem with that.

Lowfat banana bread

1 1/2 cups well-mashed very ripe bananas (about 3 medium)

1/2 cup nonfat vanilla yogurt – don’t use Greek yogurt here, it’s too thick. Stonyfield Farm brand works well

1 tsp baking soda

2 egg whites

3/4 c. turbinado sugar

1/4 c. organic canola oil

1 t. vanilla

2 c. whole wheat pastry flour

1 t. baking powder

½ t. cinnamon

½  t. salt

1 c. chopped walnuts

Mix the bananas, yogurt and baking soda in a small bowl and let sit for five minutes.  Add the egg whites, sugar, oil and vanilla and mix very well.  In another bowl, mix the flour, baking powder, cinnamon and salt. Add to the wet ingredients, stirring just until blended.  Fold in the walnuts.

Spray a 9 x 5” loaf pan with cooking oil, and fill with the batter.  Bake at 350 for 60 minutes, until a knife inserted in the center comes out clean.