Loaf cakes hold up well in a lunch box, and a slice can stand in for breakfast on a busy morning. This healthy version is made with potassium-packed bananas, canola oil, low-fat yogurt, and just 1/3 cup of sugar.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup plain low-fat yogurt
• 3/4 cup mashed ripe banana (about 1 medium)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup frozen fat-free whipped topping, thawed

Preparation

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk.
4. Make a well in center of flour mixture.
5. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended.
6. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
7. Pour the batter into a 9-inch square metal baking pan coated with cooking spray.
8. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean.
9. Cool cake in the pan 10 minutes on wire rack; remove from pan.
10. Cool completely on wire rack.
11. Serve with whipped topping.