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Bread, Banana Yogurt (D, TNT)
Source: "MealLeaniYUMM!( All That's Missing is the Fat)," by Norene Gilletz
Serves: 16

3 large, very ripe bananas (1-1/3 cups puree)
1/4 cup canola oil or margarine
1 cup sugar
1 egg plus 2 egg whites
1 teaspoon vanilla
3/4 cup no-fat yogurt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup whole wheat flour
1 cup all-purpose flour
1/2-3/4 cup dried cranberries (craisins), optional

Process bananas until smooth, about 20 seconds. Measure 1-1/3 cups puree. Freeze any leftovers for another time.

Beat oil, sugar, egg, egg whites, and vanilla until light, about 3 or 4 minutes. Add yogurt and process for 3 or 4 seconds. Add bananas, baking soda, baking powder, and flours. Process with several quick on/offs, just until flour disappears. Stir in cranberries.

Preheat oven to 325°F. Spray a 9"x5" loaf pan with nonstick spray.

Banana Loaf:
Spread batter evenly in pan. Bake for 50-60 minutes, until golden brown. Batter should not cling to your knife or cake tester when inserted to check for doneness. Freezes well.

Banana Muffins:
Bake batter in sprayed muffin pans. You will get 16 muffins. (Fill empty compartments with water.) Bake at 375°F for 20-25 minutes.

Poster's Notes:
Here is a terrific high-fiber banana loaf or muffin recipe. I make it in the food processor, but you can use a mixer as well. My original recipe doesn't call for cranberries, but I've added them as an optional ingredient. Enjoy!

Posted by Norene Gilletz

Nutritional Info Per Serving: One muffin contains 170 calories, 4.1g fat (0.4g saturated), 14mg cholesterol, 2g fiber and 31g carbohydrate (without the cranberries).