Banana Pecan Bread

By dette

The not-so-secret ingredient in this decadent bread is the bananas themselves, whick add moisture and natural sweetness, allowing you to use less fat and sugar without compromising taste. Butter pecans provide toasty, crunchy contrst to the tender crumb.

Ingredients

• Nonstick cooking Spray
• 1/3 c pecan pieces
• 3/4 c all-purpose flour
• 1 c whole-wheat pastry flour
• 1/4 c granulated sugar
• 1/4 c packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 c canola oil
• 1/4 c plain nonfat yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 3 very rip, large bananas, peeled and mashed (about 1 1/2c)

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350. Spray a 9x5 inch loaf pan with cooking spray.

Spread the pecans on a baking sheet and toast in the oven until fragrant, about 8 minutes. Set aside to cool.

In a large bowlk, whisk together the flours, sugars, baking soda, baking powder, and salt.

In a medium bowl, shisk together the oil, yogurt, eggs and vanilla. Whisk in the banans. Stir the wet ingredents into the dry ingredients, mixing just enough to combine them. Stir in the tasted pecans.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the cneter comes out clean, 50-55 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

cal 300; tot fat 12g; (sat fat 1.5g; mono fat 6.8g; poly fat 3.3g) prot 6g; carb 44g; fib4g; chol 55 mg; sod 290 mg