Ingredients
- 1 1/4 cups sugar
- 1/4 cup margarine or butter softened
- 3 egg whites
- 1 1/4 cups mashed ripe bananas (3 to 4 medium)
- 3/4 cup plain or vanilla nonfat yogurt
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup chopped pecans or walnuts
Make it step by step
- Place oven rack in lowest position. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches or 1 loaf pan, 9x5x3 inches. Mix sugar and margarine with spoon in large bowl. Stir in egg whites until well blended. Add bananas, yogurt and vanilla. Beat until smooth. Stir in remaining ingredients except pecans just until moistened. Stir in pecans.
- Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. 2 loaves.
- High Altitude (3500-6500 ft): Heat oven to 375F. Decrease sugar to 1 cup and baking soda to 1 teaspoon. Increase egg whites to 4. Bake 8-inch loaves about 45 minutes, 9-inch loaf 55 to 60 minutes.
- Description: "Columbo or Yoplait"
- Yield: "24 slices "
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.