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AJ · Joined: 12 Jan 2007 Posts: 14

“Lightened” Banana Bread
1/4 Cup shortening
½ Cup white granular sugar
¼ Cup low fat yogurt
1 egg
2 Ripe bananas (mashed)
¼ Cup low fat milk
2 Cups white flour
½ teaspoon Baking Powder
¼ teaspoon salt
½ teaspoon Baking Soda
¼ Cup Nuts, toasted
1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Set aside. Toast the nuts by placing them on a cookie sheet in the 350 degree oven. Bake until lightly browned for 5-7 minutes.
2. Cream the shortening and the sugar in a large mixing bowl. Stir in the yogurt then add the egg stirring well after each addition. Add the bananas, then the milk, blending well.
3. Sift the flour, baking soda and salt together. Add to the creamed mixture, blend but do not over beat. Add the nuts and pour into the prepared pan.
4. Bake for one hour, or until a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack to cool. For best results let it cool before cutting.
A crack on the top of the loaf is characteristic and proper. Cool immediately on a baking rack and serve when cool. When I wrap it up I generally wrap it in waxed paper and then wrap again in aluminum foil as an outer layer.

This is a great way to use up left over bananas that have become brown and are a bit too soft to eat. Sometime I sprinkle a few more walnuts on top before I bake the bread. It really depends on how many I have! You can double the recipe if you have a lot of bananas. It freezes well and is nice to have on hand.
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Mademoiselle D · Joined: 30 Aug 2006 Posts: 29

Thank you again AJ, for a great recipe.
I backed one last night and it is DE-LI-CIOUS !!

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Amicalement,