Five Foot Foodie

taking control of the cookbook chaos

Classic Banana Bread

July 18
  • 2  cups  all-purpose flour
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  sugar
  • 1/4  cup  butter, softened
  • 2  large eggs
  • 1 1/2  cups  mashed ripe banana (about 3 bananas)
  • 1/3  cup  plain low-fat yogurt
  • 1  teaspoon  vanilla extract
  • Cooking spray

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)

Calories:  187 (21% from fat)
Fat:  4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein:  3.3g
Carbohydrate:  34.4g
Fiber:  1.1g
Cholesterol:  40mg
Iron:  1mg
Sodium:  198mg
Calcium:  20mg

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

Easy Breakfast Bake

June 27

1 020

  • 20 oz. package Simply Potatoes shredded hash browns
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 1/2 C. shredded mozzarella cheese, 2%
  • 1 1/2 C. shredded cheddar cheese, reduced-fat Mexican
  • 2 C. cooked ham, diced (9 oz. Cloverdale baby teardrop)
  • salt and pepper to taste
  • 3 large eggs, beaten
  • 1 C. skim milk

Layer the first 6 ingredients in a lightly sprayed 9×13 pan.  Set aside.  Beat the eggs and milk together; add salt and pepper.  Pour over the layered ingredients.  Bake at 350 degrees for 45 minutes.

12 servings: 4 WWP (or 8 servings: 6 WWP)

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