Stanley's Lowfat Banana Bread

Stanley makes better banana bread than I do. He liked it better in the throwdown, and now, I think it's established that he can make a better one too. We've been making this super healthy banana bread with the bunch of bananas I've been getting every week in my product box - and experimenting with how little oil, what type of flour/sugar to put into it and how it tastes each time. He forgot to put the walnuts in (hence their appearance on the top of the loaf), but his bread was definitely lighter and more airy.

There's only 1-2 tablespoons of oil, and we're trying to figure out the perfect balance of yogurt, applesauce, oil and/or all of the above. I'm not totally sure what the verdict is, but they're all pretty good.

Low-fat Banana Bread Recipe Of The Moment

2 large eggs
1/2 cup white sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup nonfat yogurt (or applesauce)
2 tablespoons vegetable oil
1 tablespoon vanilla extract (my hunch is that this is too much, I'm going to reduce it next time...)
1 cup white flour
3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, applesauce and/or yogurt, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Mix in chopped walnuts or raisins or chocolate chips or whatever you like. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.