Healthy Banana Bread

"I adapted another recipe to cut the calories in this banana bread. Sometimes I add 1/2 cup chopped walnuts." -Helen Oetjen, Burlington, VT


10 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 31 %
Fat 7.1 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 31 g
Fiber 1.2 g
Cholesterol 58 mg
Iron 1.2 mg
Sodium 428 mg
Calcium 41 mg


1/2 cup sugar
5 tablespoons butter, softened
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (6-ounce) carton vanilla low-fat yogurt
3/4 cup ripe mashed bananas (about 1 1/2 bananas)
1/4 teaspoon vanilla extract
Cooking spray


Preheat oven to 350°.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture. Fold in bananas and vanilla. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Helen Oetjen, Burlington, Vermont,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note