Banana snack bread
6
Points®
Temps total: 55 min • Préparation: 20 min • Cuisson: 35 min • Portions: 9 • Difficulté: Facile
Lots of bananas in this cake make it super-moist. The bananas are baked in their skins for a few minutes to bring out their natural sweetness.
Ingrédients
Banana
4 medium, very ripe, unpeeled
Plain fat free yogurt
1 cup(s)
Unpacked light brown sugar
4 tbsp(s)
Unsalted butter
3 tbsp(s), softened
Egg
1 large
Vanilla extract
2 tsp(s)
All-purpose flour
1½ cup(s)
Baking powder
1 tsp(s)
Baking soda
1 tsp(s)
Ground cinnamon
1¼ tsp(s)
Table salt
¼ tsp(s)
Walnuts
¼ cup(s), chopped, toasted
Powdered sugar (confectioner's)
2 tsp(s)
Instructions
1
Preheat oven to 375 F. Coat a 9 x 9-inch metal baking pan with cooking spray.
2
Place bananas on a baking sheet; bake until peels are deep golden, 10 minutes. Let bananas cool slightly; slice peel open. Scoop out banana flesh into a medium bowl; mash. Add yogourt, brown sugar, butter, egg and vanilla to bowl; whisk to blend.
3
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until blended.
4
Add banana mixture to flour mixture; stir just until combined. Pour into prepared baking pan; sprinkle on walnuts.
5
Bake until toothpick inserted in centre of cake comes out clean, 22-25 minutes.
6
Let cool on wire rack 10 minutes and then remove from pan; cool completely.
7
Dust with powdered sugar; cut into 9 pieces.
8
Serving size: 1 piece
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