Light Banana Bread
3 1/2 cups sifted unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/3 cup butter, softened
1 cup sugar
3/4 cup egg substitute or 5 egg whites
1/2 cup nonfat vanilla yogurt
3/4 cup nonfat milk
1 tsp. vanilla extract
2 cups mashed ripe bananas
2 tbsp. fresh lemon juice
1/3 cup chopped pecans or walnuts
1. Preheat the oven to 350ºF. Prepare 2 standard-size 9x5-in. loaf pans by
spraying with nonstick cooking spray. Set aside.
2. Sift together the flour, baking powder, salt and baking soda. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until
fluffy. Add the egg substitute or egg whites, and beat well. Beating means
adding air; at this point, it is a good thing, but once the flour is added, do
not beat much because you don't want to toughen the dough.
4. Combine the yogurt, milk and vanilla.
5. Add the dry ingredients 1/3 at a time, alternating with the yogurt mixture
and beating only as much as necessary to combine. Fold in the bananas, lemon
juice and nuts.
6. Pour into the prepared pans and bake for about 1 hour, testing for doneness
by inserting a sharp knife into the center of the loaf. If it comes out without
any raw batter sticking to it, the bread is done.
7. Cool in the pans for 10 minutes, then remove the loaves from the pans and
place on cooling racks. When cool, wrap tightly in foil or plastic wrap. The
loaves slice better if they are allowed to rest for several hours or overnight.
This bread keeps very well tightly wrapped in the freezer.
Makes 2 loaves, 12 slices each.