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Banana Nut Bread

Banana Nut Bread

Prep 15 min
Total 2 hr 30 min
Servings 16

Yum! Savor a slice of banana bread made with whole wheat flour and low fat Greek yogurt.

By Betty Crocker Kitchens

Updated September 17, 2013

Gold Medal Flour

Make with

Gold Medal Flour

Ingredients

3/4

cup Gold Medal™ all-purpose flour
3/4

cup Gold Medal™ whole wheat flour
1/2

cup sugar
3/4

cup mashed very ripe bananas (about 2 medium)
1

container (6 oz) Greek Fat Free plain yogurt
1/3

cup vegetable oil
1

teaspoon baking soda
1/2

teaspoon salt
2

eggs
1/2

cup coarsely chopped nuts

Steps

1

Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2

In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
3

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

You can make this recipe with 1 1/2 cups all-purpose flour, and omit the whole wheat flour.
For the best flavor, use bananas that have lots of brown specks on the skin and are slightly soft.

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 170mg; 7%
Potassium: 110mg; 3%
Total Carbohydrate: 18g; 6%
Dietary Fiber 1g 6% Sugars 8g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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