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Low Fat Banana Bread:   1 cup (250 grams) mashed ripe bananas (about 2 large bananas) 1 teaspoon (4 grams) baking soda 1/2 cup (120 grams) low fat plain yogurt (you can also use non fat plain yogurt) 1/4 cup (60 ml/grams) flavorless oil (canola, vegetable, or corn oil) 3/4 cup (155 grams) light brown sugar, firmly packed 1 large egg (50 grams) or 2 large (60 grams) egg whites, at room temperature 1 teaspoon (4 grams) pure vanilla extract 1 cup (130 grams) all-purpose flour 1/2 cup (65 grams) whole wheat flour 1 teaspoon (4 grams) baking powder 1/4 teaspoon (1 gram) salt 1/2 teaspoon ground cinnamon       Read more: https://www.joyofbaking.com/healthydesserts/LowFatBananaBread.html#ixzz6k0KvDp4Y

  Yogurt Cake: 1 1/4 cups (165 grams) all purpose flour 1/4 cup (30 grams)  ground almonds 1 teaspoon (4 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/2 teaspoon (2 grams) kosher salt Zest (outer skin) of one lemon (optional) 2 large eggs (100 grams out of shell), at room temperature 1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola) 3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature 1 teaspoon (4 grams) pure vanilla extract 1 cup (200 grams) granulated white sugar Read more:  https://www.joyofbaking.com/cakes/YogurtCake.html#ixzz6idBWGwFC Follow us:  @joyofbaking on Twitter  |  joyofbaking on Facebook