WHOLE-GRAIN BANANA BREAD

Whole-Grain Banana Bread image

Whole-grain cereal, eggs whites instead of whole eggs and fat-free yogurt set this banana bread apart.

Provided by Betty Crocker Kitchens

Time 2h35m

Yield 24

Number Of Ingredients 11

Ingredients

1 1/4 cups sugar
2 tablespoons margarine, softened
3 egg whites
1 1/2 cups mashed ripe bananas (3 to 4 medium)
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups Whole Grain Total® cereal, slightly crushed

Steps:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 13 g, TransFat 0 g