Slice up this bread for a tasty breakfast on the go or for a sweet, afternoon snack.
Makes one, 9-inch loaf
- nonstick cooking spray
- 2 cups unbleached, all-purpose flour
- ²∕³ cup walnut halves, shells removed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ripe bananas, cut into1-inch pieces
- 2 large eggs
- 2 large egg whites
- 1 cup granulated sugar
- ½ cup plain nonfat yogurt
- 4 tablespoons unsalted butter, cut into 1-inch pieces and room temperature
- 2 teaspoons pure vanilla extract
Nutritional information per serving (1 slice based on 12 servings): Calories 227 (27% from fat) • carb. 37g • pro. 5g • fat 7g
sat. fat 3g • chol. 46mg • sod. 265mg • calc. 30mg • fiber 1g
Preheat oven to 350°F. Lightly coat a 9-inch loaf pan with nonstick cooking spray. Reserve.
Put flour, nuts, baking powder, baking soda and salt into the large work bowl fitted with the large chopping blade. Pulse to combine, about 5 times. Transfer to a medium-size bowl and reserve.
Process banana on High until puréed, about 30 seconds. Scrape down the sides. Add eggs, egg whites, sugar, yogurt, butter and vanilla extract. Process on High until well combined, about 10 to 15 seconds. Add reserved dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times.
Pour batter into prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes.
Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely