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Eileen's Best Banana Bread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 slice)
Eggs are omitted in this banana bread recipe and yogurt is added for a healthier version. As one online reviwer claims, "I made this just as written. Absolutely loved it. No eggs, no problem."

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 3.6 ounces whole-wheat flour (about 3/4 cup)
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe banana
  • 1/2 cup chopped walnuts
  • 3/4 cup sugar
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup canola oil
  • Cooking spray

Nutrition Information

  • calories 212
  • fat 9.2 g
  • satfat 0.8 g
  • monofat 3.7 g
  • polyfat 4.2 g
  • protein 4.3 g
  • carbohydrate 30.4 g
  • fiber 2.6 g
  • cholesterol 1 mg
  • iron 1.1 mg
  • sodium 189 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 325°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and next 4 ingredients (through oil) in a small bowl. Add banana mixture to flour mixture, stirring just until moist.

  3. Spoon the batter into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack, and remove from pan. Cool on wire rack.