Banana-Nut Bread

1 cup mashed very ripe banana (about 3 small)

1/2 cup sugar
1/2 cup plain nonfat yogurt (we usually use low fat sour cream)
1/4 cup margarine, melted (we usually use butter)
1 egg
1 egg white (we usually just add two eggs)
2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 cup chopped pecans, toasted (we usually add walnuts and/or Craisins, then sprinkle the tops with sugar in the raw)

Combine first 7 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, add nuts, stirring just until moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Bake mini loaves for 35 minutes or muffins for 18 minutes.

Calories 158 (30% from fat); Protein 3.2g; Fat 5.3g
Source: Barbara Bakes