Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (12 servings)
nonstick cooking spray
1 cup unbleached, all-purpose flour
3 tablespoons walnut halves, shells removed
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1 ripe banana (about 5 ½ ounces), peeled, cut into 1-inch pieces
1 large egg
1 large egg white
½ cup granulated sugar
¼ cup plain nonfat yogurt
2 tablespoons unsalted butter, in 1-inch pieces
1 teaspoon pure vanilla extract
Calories 109 (22% from fat) - carb. 19g - pro. 2g - fat 3g - sat. fat 1g - chol. 23mg - sod. 135mg - calc. 39mg - fiber 1g
Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray. Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times. Reserve.
Process banana until pureed, about 30 seconds. Scrape work bowl and process an additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack.