3 very ripe bananas peeled mashed
1/3 c. peeled and chopped finely carrots
1/2 c. brown sugar
1 c. sugar
1 t. pure vanilla extract
1/2 t. ground cinnamon
1/3 c. Yoplait Light Very Vanilla Yogurt
1/2 c. vegetable oil
— these two ingredients replace butter —
2 t. Featherweight sodium-free baking powder
2 t. Ener-G sodium-free baking soda
1/2 c. whole wheat flour
1 c. all-purpose flour
3/4 c. chopped walnuts (Optional – they increase sodium levels) I didnt use them this time.
Preheat oven to 350 degrees.
Grease and flour a 8.5 x 4.5-inch (approx) loaf pan and set aside.
(I used low sodium vegetable shortening and the wheat flour sifted).
Sift Flours, baking powder baking soda and set aside.
In a large mixing bowl cream until fluffy on low-speed eggs sugars vanilla and cinnamon, adding each egg one at a time.
Stir in the yogurt and oil.
Gradually stir in the baking/flours mix, scraping the sides of the bowl to incorporate.
Last, fold in the bananas and carrots. This would also be where you add the chopped walnuts. Pour the batter into the prepared pan. Place pan on the middle rack in the oven and bake 1 hour and 15-20 minutes. Bread is done when a tester inserted into the center comes clean. Remove pan from oven and place on wire rack to cool. Allow bread to cool slightly before tilting pan and removing loaf. Serve warm or cool. Store leftovers in an airtight container.
Notes – I used the yogurt last night and it made my bread moist. First go around with butter was dry. I used agave instead of brown sugar and prefer it. Splenda can absolutely be used instead of sugar. I only needed to bake my bread 1 Hour in a gas oven. I let it sit for 10 minutes and then wrapped in parchment and placed in a container, in fridge. Very moist this morning.
SODIUM CONTENT: 15.3 mg per serving