Derived from Emeril's (2003) Banana Bread available on FoodNetwork.com. Substituted plain yogurt for sour cream and Splenda sugar blend for regular sugar. Also works with Egg Beaters substitute.

Ingredients

20	tbsp unsalted butter
2	cups banana, mashed
1	cup plain yogurt
4	eggs
3	tsp vanilla extract
4	cups flour
3/4	cup Splenda sugar blend
2	tbsp Splenda sugar blend
2	tsp baking soda
1 1/2	tsp baking powder
1	tsp salt
1	cup walnuts, chopped

Directions

1. Preheat oven to 350 F.
   
   
2. Lightly grease 9 1/4" by 5 1/4" by 2 1/2" bread pan with extra tsp of butter and flour.
   
   
3. Puree bananas, plain yogurt, eggs and vanilla in food processor.
   
   
4. Sift flour (organic or cake), baking soda, baking powder and salt into mixer.
   
   
5. Whip sugar and butter together before adding to dry mixture.
   
   
6. Add banana wet mixture in 3 small batches.
   
   
7. Fold in the nuts
   
   
8. Pour into loaf pan and bake about 1 hour 10 minutes. Remove from oven and cool 10 minutes before turning out onto wire rack to cool completely.
   
   
9. Makes two loafs.
   
   

Categories

Breads

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat Contains alcohol