Molasses-Oat Banana Bread

Molasses gives this bread its rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.

1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
1/3 cup dark molasses
2 large eggs
1 cup mashed ripe banana (about 2 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 350 degrees.

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

3. Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add 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 degrees for 1 hour and 5 minutes 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: 177 (23% from fat); Fat 4.6g (sat 2.4g, mono 1.3g, poly 0.4g); Protein 3.5g; Carb 31.9g; Fiber 1.6g; Chol 40mg; Iron 2mg; Sodium 224mg; Calc 61mg

"Banana Appeal"
Article by Jean Patterson
Copyright 2003 by Cooking Light
Originally published in Cooking Light, September 2003