I always tinker with
recipes. This banana bread is one
of them. I posted the original recipe here in the early years of this blog.
For this version, I cut the sugar
from 1 cup to 1/4 cup, and I cut the butter in half and used Land O’ Lakes
light butter. I also added some Greek yogurt and unsweetened applesauce, which makes
this bread super moist. If you want sweeter bread, you could up the sugar to
1/2 cup, but I like this less-sweet recipe instead.
I like to toast my piece in the
toaster oven and then smear a little light butter on top. Yum!
Yield: 1 loaf

Banana Nut Oatmeal Bread
A lighter version of traditional banana bread.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup light butter (I use Land O’ Lakes)
- 1/4 cup non-fat Greek yogurt
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup old-fashioned oatmeal
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. In a small bowl, sift together the flours, soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar. Add the yogurt, applesauce, and eggs, and whisk until blended. Then whisk in the bananas.
- Next, stir in the flour mixture until just blended. Fold in the oatmeal and walnuts. Pour the batter into a loaf pan sprayed with non-stick cooking spray.
- Bake for 50 to 60 minutes, or until a cake tester comes out clean. Remove from the pan and cool on a rack.