1 c. wholewheat pastry flour
1 c. Nature’s Path® GingerZing Granola
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. (1/2 stick) butter, at room temperature, plus more for greasing pans
2/3 cup brown sugar
2 large eggs, lightly beaten or egg replacer
1 1/2 c. mashed ripe banana (3 medium)
1/2 c. plain low fat yogurt
1/2 c. coarsely chopped walnuts
1 tsp. ground ginger

1. Place rack in middle and preheat oven to 350°F. Butter 3 mini-loaf pans (1 1/2 cup capacity each).

2. In a medium bowl, mix flour, Ginger Zing Granola, baking soda, and salt.

3. In a large bowl, cream butter and sugar. Blend in eggs or egg replacer, mashed banana and yoghurt. Add flour mixture and nuts to banana mixture. Stir until all flour is absorbed.

4. Divide batter among prepared mini-loaf pans. Set mini-loaves on a baking pan. Bake for 12 minutes. Rotate baking pan. Continue baking until loaves are well browned around edges and centers bounce back when gently pressed, 12 to 14 minutes longer.

5. Set on a rack to cool for 5 minutes. Run a knife around edges and unmold. Cool to room temperature. Wrap tightly in plastic wrap and store at room temperature for up to 4 days or freeze for up to 3 months.

Makes 3 mini-loaves
At Nature’s Path we recommend you use organic ingredients whenever possible.