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 ½ cup butter, softened- 1 cup sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup Plain Mountain High Yoghurt
- 2 bananas, mashed
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
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In a large glass or ceramic mixing bowl, cream butter and sugar. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
Add yoghurt, bananas, vanilla, and nuts. Mix on low speed until blended. Pour batter into a 5x9-inch loaf pan lined with parchment paper or greased and floured. Bake at 350ºF for 50 to 60 minutes until golden brown and a toothpick inserted into center of bread comes out clean.
Makes 8 servings or 1 standard-size loaf.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
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| Calories - 380 |
| Total Fat - 18g |
| Cholesterol - 85mg |
| Potassium - 192mg |
| Sodium - 422mg |
| Total Carbohydrates - 50g |
| Protein - 6g |
| Fiber - 2g |
| Calcium - 4% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Health Benefits 
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Wednesday, 23 June 2010
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Tuesday, 02 November 2010
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Thursday, 06 January 2011