Low Fat Banana-Raspberry Bread
1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg white
1 tsp vanilla
2 ripe bananas, mashed
1/4 cup canola oil
1/4 cup non-fat vanilla yogurt
1 6-ounce pack fresh raspberries or 1 cup frozen
Preheat oven to 350 degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Lightly beat egg and egg white.
Combine eggs, vanilla, mashed banana, oil and yogurt.
Add wet ingredients to dry and stir until just moist.
Fold in raspberries and spoon batter into a 9”x5” loaf pan coated with cooking spray.
Bake for 55 minutes or until a knife inserted in the middle comes out clean.