Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup regular rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup butter, softened
½ cup sugar (see Tips)
1 (6 ounce) container plain nonfat Greek yogurt
¾ cup refrigerated or frozen egg product, thawed
⅔ cup mashed ripe bananas (about 2 medium)
¼ cup fat-free milk
1 teaspoon vanilla
1½ cups cherry berry blend frozen fruit
Preheat oven to 350°F. Lightly coat 8 mini loaf pans with cooking spray. Line bottoms of pans with parchment paper or wax paper; set aside. In a large bowl, combine flours, oats, baking soda, cinnamon, and kosher salt.
In a medium bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until combined; scrape sides of bowl and beat 2 minutes more. Beat in yogurt, egg, banana, milk, and vanilla.
Add the banana mixture to the flour mixture all at once; stir until moistened. Cut large pieces of frozen fruit into small pieces. Set aside about ¼ cup of the fruit. Fold the remaining fruit into the batter. Divide batter among prepared loaf pans (use a generous ¾ cup batter for each pan). Sprinkle the reserved fruit on the tops of the loaves.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans and cool completely on wire racks. Remove parchment from bottoms of loaves.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light, or Truvia Baking Blend. Follow package directions to use product amount equivalent to ½ cup sugar. PER SERVING: Same as below, except 125 cal., 19 g carb. (6 g sugars). Exchanges: 0 other carb.
Test Kitchen Tip: The mini loaf pans are available from Sur La Table (http://www.surlatable.com/product/PRO-692046/Sur-La-Table-Platinum-Professional-Mini-Loaf-Pan)