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3 large, very ripe bananas (1-1/3 cups puree)
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:
Banana Muffins:
Poster's Notes:
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).
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
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.
Bake batter in sprayed muffin pans. You will get 16 muffins. (Fill empty compartments with water.) Bake at 375°F for 20-25 minutes.
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!