Kitchen Parade Extra: Shhh Banana Bread ◄

It's too warm for sleds and too cold to garden. So what's a foodie to do except, well, bake?

This week's Kitchen Parade column features a luscious banana bread that's oh-so-moist, even though it's made with just one tablespoon of fat.

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I made this yesterday and it was wonderful! I used plain non fat greek yogurt instead of buttermilk. I weighed out 80 grams of yogurt and whey, then thinned it a little. I was concerned about adding to much water, but it worked out fine. Also added chopped walnuts for my husband.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna