Banana snack bread
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 9 • Difficulty: Easy
Lots of bananas in this cake make it super-moist and delicious. Dessert, snack...even with breakfast? You'll find yourself reaching for a piece no matter what time of day. It also features yogurt, brown sugar, vanilla extract, ground cinnamon, and chopped toasted walnuts. Feel free to omit the nuts if you don't want any crunch in your bread. The bananas are baked in their skins for a few minutes to bring out their natural sweetness. This recipe is also a wonderful way to use up those bananas that you were afraid were getting too ripe. Dusting with powdered sugar is the perfect, beautiful finishing touch.
Ingredients
Banana(s)
4 medium
Plain fat free yogurt
1 cup(s)
Unpacked light brown sugar
4 Tbsp
Unsalted butter
3 Tbsp
Egg(s)
1 large egg(s)
Vanilla extract
2 tsp
All-purpose flour
1.5 cup(s)
Baking powder
1 tsp
Baking soda
1 tsp
Ground cinnamon
1.25 tsp
Table salt
0.25 tsp
Chopped walnuts
0.25 cup(s)
Powdered sugar (confectioner's)
2 tsp
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 yogurt, 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 center 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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