BANANA NUT BREAD

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