Whole-Grain Banana Bread

Pump Up Potassium: Potassium can blunt the effects of salt on blood pressure. Good sources of potassium include bananas, raisins, tomato sauce and winter squash. Whole-grain cereal, egg whites instead of whole eggs and fat-free yogurt set this delicious banana bread apart.

Whole-Grain Banana Bread

Prep Time: 15 Minutes

Start to Finish: 2 Hours 20 Minutes

1 1/4 cups sugar

2 tablespoons margarine, softened

3 egg whites

1 1/2 cups mashed ripe bananas (3 to 4 medium)

2/3 cup plain fat-free yogurt

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups Whole Grain Total® cereal, slightly crushed

1. Move oven rack to low position so that tops of pans will be in center of oven; heat oven to 350°F. Grease bottoms only of two 8x4- or 9x5-inch loaf pans with shortening.

2. In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.

3. Bake 8x4-inch pans about 1 hour (9x5-inch pans about 1 hour 15 minutes) or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.

2 loaves (12 slices each)

1 Slice: Calories 120 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 190mg; Potassium 90mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 6%; Calcium 10%; Iron 10%; Vitamin D 0%; Folic Acid 15%

Exchanges: 1 Starch, 1/2 Other Carbohydrate

Carbohydrate Choices: 1 1/2

2006 © and ®/^TM of General Mills, used with permission.