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Friday, August 23, 2013

Raspberry Banana Bread

Raspberry Banana Bread
  • 1/2 cup Fat Free Vanilla Chobani Yogurt
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups unbleached flour
  • 1/2 cup Fat Free sour cream
  • 1 cup mashed banana
  • 3/4 cup raspberries, chopped
  1. Preheat the oven to 350 degrees.
  2. Beat the yogurt and sugar until they are creamy. Then beat in the eggs and vanilla.
  3. Combine the baking soda and the flour and slowly beat in the flour mixture to the yogurt mixture.
  4. Then stir in the bananas, sour cream, and raspberries until combined.
  5. Pour the banana mixture into a sprayed 9x5 pan. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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