Low Fat Whole Wheat Banana Bread

I had some brown bananas that needed to be made into something or frozen a few days ago, and Chad and I both love banana bread. Since we have been thinking more about what we eat recently, I decided to try some substitutions in my favorite recipe. It came out really well - very tasty with noticeable creaminess from so much yogurt, which I happen to like. Be warned that it is less fluffy and a little more grainy because of the whole wheat flour substitution, but I don't really notice anymore since I try to use whole wheat whenever remotely possible. I did some quick calculations and found that my substitutions cut out 72% of the fat and 35% of the calories from the original recipe. If I hadn't been a wimp and had substituted yogurt for all of the oil, I would have cut 91% of the fat and 44% of the calories. I am definitely trying that next time!

Banana Bread (lower fat and 100% whole wheat)
2 c. sugar
1 3/4 c. nonfat plain yogurt (or, 2 c.)
1/4 c. oil (or, omit oil if using 2 c. yogurt)
4 eggs, beaten
4 very ripe bananas, mashed
2 tsp. vanilla
2 tsp. baking soda
3 c. whole wheat pastry flour

Combine wet ingredients. Add dry ingredients and mix. Bake at 350 in 2 loaf pans for about 1 hour or a 9x13 pan for about 45 minutes (my preferred method), or until toothpick inserted in middle comes out clean.

Assuming you get 16 generous servings out of this, there are 212 calories and 5 grams of fat per serving. If you happen to use 2 cups of yogurt and no oil, there are 183 calories and 1.5 grams of fat per serving. As a comparison, my original recipe had 325 calories and 18 grams of fat per serving (1 c. sour cream and 1 c. oil instead of yogurt, white flour instead of whole wheat). Wow.