banana bread

1-1/4  cups		sugar
2  tablespoons		margarine, softened
3		egg whites
1-1/2		mashed ripe bananas (3 to 4 medium)
2  lb.		cup Yoplait® Fat Free plain yogurt
1  teaspoon		vanilla
2  cups		Gold Medal® all-purpose flour
1  teaspoon		baking soda
1  teaspoon		salt
1  teaspoon		ground cinnamon
1-1/2  cups		Whole Grain Total® cereal, slightly crushed

Tip: Click on the ingredient links to learn the nutritional information for all the banana bread ingredients. The serving size for any ingredient in banana bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Move oven rack to low position so that tops of pans will be in center of oven; heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
2 In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.