BUCKWHEAT-YOGURT BANANA BREAD (GUILT-FREE)
I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain.
Provided by Geniale Genie
Categories Quick Breads
Time 55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
- In another bowl, sift flours with baking soda, baking powder, and salt.
- Add to previous preparation, alternating with the yogurt. Stir just to to mix.
- Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
- ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.
Nutrition Facts : Calories 109.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 22.7, Sodium 188.5, Carbohydrate 17.8, Fiber 1.1, Sugar 7.2, Protein 2.6
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