Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Mix all ingredients together until well blended.  Pour into prepared pans.  Bake for 40-45 minutes, until a toothpick comes out clean.  Cool 10 minutes then remove bread from pans and cool on a wire rack.

I calculated a total of 3550 calories.  20 servings = 178 calories/serving

Preheat oven to 450 degrees.  Combine all ingredients.  Place four mounds of dough on a lightly-sprayed or parchment-lined cookie sheet.  Bake for 12 to 15 minutes until lightly browned.  Cut biscuit in half and serve with butter, honey, jelly, or pumpkin butter.

Note: I generally cut this in half and just make 2 biscuits.

HALF the recipe is 8 grams fiber, 585 calories, 15 grams fat in total (not including the toppings)

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

Note:  CrispyRice used lite butter and it resulted in 3 WWP per serving instead of 4.