Ingredients
2 1/2
cups Gold Medal™ whole wheat flour
1 1/2
cups mashed very ripe bananas (3 to 4 medium)
1 1/4
cups packed brown sugar
1
cup raisins
2/3
cup plain nonfat yogurt
1/2
cup fat-free cholesterol-free egg product or 2 eggs
1/3
cup vegetable oil
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon vanilla
Preparation
Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Stir together all ingredients until blended. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
