Eileen's Best Banana Bread

Eileen's Best Banana Bread Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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."


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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


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


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.

Eileen Solberg, Billings, Montana,

Cooking Light

October 2009
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