For the apples:
2 tablespoons fat free plain yogurt
3 tablespoons firmly packed Splenda brown sugar blend
2 apples- cored and cut into 1/2-inch pieces (I used a fuji & granny smith)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
For the banana bread:
2 cups flour (I used 1/2 cup all purpose, 1-1/2 cups whole wheat)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon salt
½ cup fat free plain yogurt
3 tablespoons firmly packed Splenda brown sugar blend
2 apples- cored and cut into 1/2-inch pieces (I used a fuji & granny smith)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
For the banana bread:
2 cups flour (I used 1/2 cup all purpose, 1-1/2 cups whole wheat)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon salt
½ cup fat free plain yogurt
½ cup Splenda Brown Sugar Blend
1/3 cup All Whites
¼ cup fresh orange juice
1 teaspoon vanilla
2 mashed bananas
Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly spray a loaf pan with Bakers Joy.
1/3 cup All Whites
¼ cup fresh orange juice
1 teaspoon vanilla
2 mashed bananas
Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly spray a loaf pan with Bakers Joy.
To make the apples:
Preheat a medium skillet over medium-high heat. Add the yogurt and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the yogurt and brown sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 5 minutes before removing from pan to cool further.
Preheat a medium skillet over medium-high heat. Add the yogurt and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the yogurt and brown sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 5 minutes before removing from pan to cool further.
