Banana Bread

I was thinking about the definition of "healthy" because I was going to call this Healthy Banana Bread.  It's such a subjective term.  Some people might think whole wheat is healthy while others with gluten allergies might see it as terribly unhealthy.  Some people think low fat dairy is healthy, others think only soy is healthy.  Your diet can be vegetarian, vegan, gluten free, high protein/low carb, low fat, organic only and on and on.

There is so much conflicting information out there how is a person supposed to know what to eat and what not to eat? 

My thought is to try to eat as many fresh veggies, fruits, whole carbohydrates (unrefined) and lean proteins as you can. 

What do you consider "healthy"?

Banana Bread

Altered from Cooking Light's Classic Banana Bread 

Yield: 1 loaf, 14 servings (serving size: 1 slice)

Ingredients


1 cup all-purpose flour
1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 cup turbindo sugar
1/4 cup light butter, softened (I used Land O' Lakes light butter with canola oil)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup French vanilla low-fat yogurt
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup chopped pecans
Cooking spray


Directions


1. Preheat oven to 350°.


2. Whisk together the first four ingredients until evenly combined.  (Flour through salt).


3. In a mixer beat the sugar and butter at a medium speed for about a minute.  Add the eggs, 1 at a time, beating well after each addition.

4. Add banana, yogurt, vanilla and cinnamon; beat until blended.

5. Add the flour mixture and beat at low speed just until moist and then fold in the pecans with a spatula.

6. Pour the batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.