Serves 15

customer at our Century City store asked me to make over his mom's banana bread. To make this healthier, I used whole wheat flour instead of white flour, yogurt instead of butter or shortening, and vitamin E and omega-3 fortified eggs instead of conventional eggs. I also cut way down on the sugar and salt to remove 160 calories, 10 grams of fat 6 grams of saturated fat and 470 milligrams of sodium from the original recipe. If your bananas aren't very ripe, put them in a paper bag, fold the top over, and let them sit in a warm place in your kitchen for a day or two. Bring all the ingredients to room temperature before you start cooking. Ingredients: - cooking spray 1 1/3 cup Arrowhead Mills stone ground organic whole wheat flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon Spice Hunter organic cinnamon 1/2 cup sugar 1/2 cup Horizon Organic plain nonfat yogurt 1/2 teaspoon Morton & Basset vanilla extract 2 Eggland's Best eggs 3 medium very ripe organic bananas, mashed 1/2 cup Flanigan Farms chopped walnuts, toasted Instructions: Position oven rack in the bottom third of oven. Preheat oven to 350°F. Spray a medium loaf pan (8 1/2x 4 1/2 inches) with cooking spray. Whisk together flour, salt, baking soda, baking powder, cinnamon and sugar. In a mixing bowl, beat yogurt, v2anilla and eggs together on high speed for 1 minute, scraping down sides as necessary. Add the flour blend. Beat on low until the flour is just incorporated, scraping down sides as necessary. Fold in bananas and walnuts. Pour into pan and bake for 50-60 minutes, until a toothpick comes out clean when inserted into the middle of the loaf. Let stand 10 minutes, then transfer to a wire rack to cool. Cut into 16 pieces (15 cuts) before serving. Each slice contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 120       3 g     0 g     20 mg  95 mg  21 g     2 g     9 g     4 g     1% DV 3% DV 3% DV 4% DV