Banana Yogurt Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Plain non fat yogurt||8 Ounce (1 Carton)|
|Ripe banana||1 Cup (16 tbs), mashed|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Vanilla extract||1 Teaspoon|
|Egg whites||2 , beaten|
|Egg||1 , beaten|
|All purpose flour||2 Teaspoon|
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Combine yogurt and next 6 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour.
Spoon batter into prepared pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes; remove from pan, and let cool on a wire rack.