Low-Fat Banana Nut Bread (for Cuisinart)
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2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. granulated sugar
2 large bananas, sliced thinly
2 eggs
1/2 c. plain yogurt
1 t. vanilla
1/2-3/4 c. chopped pecans or walnuts


Preheat oven to 350 degrees Fahrenheit (300 F for convection).
Lightly grease one 9x5x3" loaf pan or three mini-loaf pans (I
use nonstick cooking spray).

Blend flour, baking powder, baking soda, salt, and sugar in
large food processor bowl.  Add banana slices and pulse about
5-8 times until mixture starts to resemble pie crust.  There 
will be some lumps of banana in the dough.

Add liquid ingredients and nuts to bowl and pulse 3-4 times 
just until batter is lightly mixed (DO NOT OVERMIX).

Pour batter into prepared loaf pan (or mini loaf pans) and 
bake for 55 (40-45 minutes for mini loaves) minutes, or until 
cake tests done.  Cool for 15 minutes, then remove to cooling 
rack.

Makes:  1 standard loaf -OR- 3 mini loaves


NOTE:
My original recipe called for 1/2 c. softened butter; however,
I omitted this ingredient with satisfactory results.  If you find
that the batter is a bit thick, you may add 1/4 c. (approximately)
unsweetened applesauce.  Since this is a "liquid" ingredient, 
you may adjust the amounts of banana, yogurt, and applesauce to
suit your taste.


VARIATION:
Before slicing, drizzle powdered sugar icing over bread.