Compared to traditional banana bread, this one has half the sugar and fat, but tastes just as sweet and delicious. I even threw in some pecans and still kept the calorie count at 158.

This recipe makes great muffins: 375 degrees for approximately 22 minutes. Spray muffin pan with baking spray with flour. For easy cleanup, set 12 paper muffin cups in dry sink; spray with baking spray with flour. Place paper cups in muffin pan.

Banana-Nut Bread

For banana loaf, preheat oven to 350 degrees. For muffins, preheat oven to 375 degrees.

1 cup mashed, very ripe bananas (about 3 small)
1/2 cup sugar
1/2 cup plain, nonfat yogurt
1 teaspoon pure vanilla extract
1 egg
1 egg white
1/4 cup butter, melted. Add butter last to wet ingredients to avoid cooking the egg.

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans, preferably lightly toasted

Baking spray with flour

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, stirring well; stir in pecans.

Add flour mixture to banana mixture, gently stirring just until moistened.

Spoon batter into pan coated with baking spray with flour (or muffin cups). Bake loaf at 350 degrees for 1 hour and five minutes. Bake muffins at 375 degrees for approximately 22 minutes. When a wooden pick inserted at center comes out clean, it's done.

Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a rack.

Yield 14 servings (serving size: 1 slice). Makes 12 muffins.