I got the recipe on joyofbaking.com, but I made just a few changes. I added more whole wheat flour, cut the brown sugar down to 1/2 cup, and added toasted pecans. So this is my revised version of the recipe:
Ingredients:
- 1 cup mashed ripe bananas (about 2 large)
- 1 tsp. baking soda
- 1/2 cup low fat yogurt (I used banana flavored, but I'm sure vanilla would work too.)
- 1/4 cup canola oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup toasted, chopped pecans
- Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray.
- In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
- Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.
- In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
- Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Stir in pecans. Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and place on a wire rack to cool.
Makes one loaf (about 12 slices).
I really did follow the directions above. Except I didn't whisk the flours together. I just added them straight to the rest of the batter.
This is how mine turned out:
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