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BREAKFAST & BRUNCH
BANANA NUT BREAD
Slice up this bread for a tasty breakfast on the go
or for a sweet, afternoon snack.
nonstick cooking spray
2 cups unbleached, all-purpose
flour
²∕
³
cup walnut halves, shells
removed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 ripe bananas, cut into
1-inch pieces
2 large eggs
2 large egg whites
1 cup granulated sugar
½ cup plain nonfat yogurt
4 tablespoons unsalted butter,
cut into 1-inch pieces and
room temperature
2 teaspoons pure vanilla
extract
Makes one, 9-inch loaf
1. Preheat oven to 350°F. Lightly coat a 9-inch loaf pan
with nonstick cooking spray. Reserve.
2. Put flour, nuts, baking powder, baking soda and salt
into the large work bowl fitted with the large
chopping blade. Pulse to combine, about 5 times.
Transfer to a medium-size bowl and reserve.
3. Process banana on High until puréed, about 30
seconds. Scrape down the sides. Add eggs, egg
whites, sugar, yogurt, butter and vanilla extract.
Process on High until well combined, about 10 to 15
seconds. Add reserved dry ingredients. Pulse until
flour is just mixed in, about 5 to 6 times.
4. Pour batter into prepared pan. Bake until golden
brown and a toothpick inserted into the center
comes out clean, about 50 minutes.
5. Cool in pan on a wire rack for 20 minutes.
Remove from pan and cool completely.
Nutritional information per serving (1 slice based on 12 servings):
Calories 227 (27% from fat) • carb. 37g • pro. 5g • fat 7g
sat. fat 3g • chol. 46mg • sod. 265mg • calc. 30mg • fiber 1g
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