A few years ago my friend gave me this recipe from an old Betty Crocker cookbook. Since then it’s become one of my family’s favorite things to make. We’ve evolved it from its original form into a healthier, yet equally tasty version. A lot of banana bread recipes I’ve come across use butter or sour cream but this one uses canola oil and nonfat yogurt which gives it a lighter texture and makes it more appropriate for those of us trying to eat healthy. Also, I don’t use too much sugar because I’m mostly counting on the cranberries to sweeten it. Whenever you have at least two bananas that are too ripe to eat, make this bread! You won’t regret it.

Ingredients

• 1/2 cup sugar (may be decreased to 1/4 cup by preference)
• 1/2 cup canola oil
• 1 cup (2 medium) mashed ripe bananas
• 1/2 cup nonfat plain yogurt
• 1 teaspoon vanilla
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• handful walnuts

Directions

• Heat oven to 350°F. Grease bottom and side of 9×5″ loaf pan.
• Mash bananas.
• Throw all ingredients into mixer and mix until well blended.
• Pour into loaf pan and bake for 60 min at 350°F until toothpick inserted in center comes out clean. High Altitude – above 3500 Feet: increase flour to 2 1/4 cups and bake at 375°F for 50 min.
• Remove from oven and let cool 5 minutes before slicing.

Nutrition Facts

Serving Size: 12 slices
Amount per serving:

Calories: 263
Total Fat: 11.8g
Total Carbs: 36.8g
Dietary Fiber: 1.8g
Sugars: 18g
Protein: 4.4g