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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 5.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.9g
  • Carbohydrate: 28.3g
  • Fiber: 1.5g
  • Cholesterol: 32mg
  • Iron: 1mg
  • Sodium: 173mg
  • Calcium: 24mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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