Basic Banana Bread

Photo: John Autry; Styling: Cindy Barr
Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 167
Fat 5.1 g
Satfat 2.5 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 2.9 g
Carbohydrate 28.3 g
Fiber 1.5 g
Cholesterol 32 mg
Iron 1 mg
Sodium 173 mg
Calcium 24 mg

Ingredients

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
1 1/2 teaspoons 1% low-fat milk

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

Note:

Maureen Callahan,

October 2010