Ingredients
2 ripe bananas, approximately 1 c mashed
1⁄2 c low-fat vanilla yogurt
3⁄4 c granulated or turbinado sugar
1⁄4 c coconut oil
8 eggs, divided
11⁄2 tsp vanilla extract, divided
11⁄2 c all-purpose or whole wheat flour
1 tsp baking soda
3⁄4 c low-fat milk
1 tsp kosher salt
1 tsp ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F.
Add bananas, yogurt, sugar, oil, 6 eggs, and ½ teaspoon vanilla to WildSide+ jar. Secure lid and select “Batter.” Add flour, baking soda, and salt to jar and secure lid. Press “Pulse” 3–5 times or until dry ingredients are incorporated; do not overblend.
Pour batter into greased 9-x-5-inch loaf pan. Bake for 50–60 minutes. Cool completely, and then slice into 12 pieces.
Add 2 eggs, milk, 1 teaspoon vanilla, and cinnamon to clean WildSide+ jar and secure lid. Select "Speed Up" to Speed 1, and run for 5 seconds. Pour egg mixture into pie plate.
Grease griddle or other pan, and heat over medium- to medium-high heat. Dip one slice of banana bread into egg mixture, and flip slice so both sides are coated. Place slice on heated griddle, and cook approximately 3 minutes or until underside is golden brown. Flip and cook approximately 1 minute. Repeat with remaining bread slices.
Serve immediately, or keep warm in oven at 200°F, loosely wrapped in foil.
NUTRITIONAL INFORMATION
Servings 12.0 Sodium 320 mg
Serving Size 1 slice Carbohydrates 29 g
Calories 212 Fiber 1 g
Fat 8 g Sugar 16 g S
aturated Fat 5 g Protein 6.5 g
Cholesterol 125 mg
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