Ingredients
1 1/4
cups sugar
2
tablespoons margarine, softened
3
egg whites
1 1/2
cups mashed ripe bananas (3 to 4 medium)
2/3
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
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
Preparation
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.
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.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, 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.
