Whole-Grain Banana Bread

 

1 1/4

cups sugar

2

tablespoons margarine, softened

3

egg whites

1 1/2

cups mashed ripe bananas (3 to 4 medium)

2/3

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

1

teaspoon vanilla

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1 1/2

cups Whole Grain Total® cereal, slightly crushed

• 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
• 2 In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
• 3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.