- 1 cup mashed ripe bananas
- 1 teaspoon baking soda
- 1/2 cup low-fat plain yogurt
- 1/4 cup vegetable or corn oil
- 3/4 cup brown sugar (you can put more or less sugar)
- 2 large egg whites or 1 large egg (figure out if you want the yolk or not)
- 1 teaspoon pure vanilla extract (please try to find the organic kind in Healthy Options or Rustans supermarket)
- 1 cup organic unbleached flour (all purpose flour will do if you don’t have the patience to find this)
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sliced prunes
- 1 cup walnuts (chopped once per piece not finely)
- 3 mixing bowls of different sizes
Preheat oven to 350 degrees F (180 degrees C). Grease a 8 x 4 inch or larger loaf pan with a nonstick vegetable cooking spray or butter. I don’t have fancy spray right now so i use a brush dipped in butter or just my finger to get around the corners!
In a large bowl, mix the mashed bananas with the baking soda and yogurt.
In a smaller bowl, whisk together the oil, sugar, egg or egg whites, and vanilla.
In another large bowl, whisk together the flour, baking powder, cinnamon and salt.
Combine the banana mixture with the oil mixture and then add to the flour mixture. Don’t over stir! Add prunes and walnuts then carefully stir a few times.
Pour into the pan and smooth the top to make a pretty bread. Bake for 45 - 50 minutes. Insert a toothpick in the center of the pan on the 45th minute. If the toothpick doesn’t come out clean, stick the pan back in the oven for another 5 minutes and do the toothpick check again. Don’t worry about your bread looking crusty brown at the corners, it will moisten once refrigerated. What matters is the toothpick comes out without raw batter stuck to it.
It’s that easy! Happy feeding!