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."
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
How to Make It
Preheat oven to 325°.
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.
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.
This is an easy to make, basic banana bread. Dense but moist. Good flavor but not overly banana so could serve as a base for experimentation - white choc chips and chopped dried apricot, rum extract and coconut - endless possibilities. A keeper recipe.
I'm so glad I found this recipe. This is the first time I attempted it. I made a few substitutions and it turned out perfect in every way.
Flour- 3/4 w.w., 1/2 all-purpose and 1/4 ground oats.
Two bananas equaling about 1.5 cups when mashed.
I omitted the walnuts because I never add nuts.
Sugar- 1/4 cup white and 1/4 cup brown sugar because I ran out of white.
Yogurt- strawberry greek yogurt because it's what I keep on hand.
Oil- Almost 1/4 cup of apple sauce in place of oil, and topped off the measuring cup with about 1 tsp vegetable oil.
I also added a splash of vanilla, and a sprinkle of cinnamon and nutmeg.
After pouring into the pan I gave it a light sprinkle of cinnamon sugar.
I baked it about 65-70 minutes and during the last 5-10 minutes I set the oven to 320* to keep the edges from burning.
In the end, I had a flavorful, healthier banana bread that was moist, chewy, not crumbly and crunchy around the edges. I usually bake with egg and was pleasantly surprised! Thanks
Good taste, looked like picture, will spice up next time.
Problem: mine was dry and a bit crumbly and would like suggestions on how to fix this. I carefully measured my flour, using 180 g, a bit less than the 7 ounces in the recipe, and 225 g bananas, which was the defined value of 1 cup mashed off another Web site.
1) Cooked 69 minutes because family in a Thanksgiving stupor did not tell me timer went off 4 minutes ago!
2) Subbed lowfat sour cream for the yogurt and 1/2 cup Splenda for the sugar, which I routinely do in baking with good results.
3) Subbed corn oil for canola because it was what I had on hand.
4) Used flax seed that had already been milled for sale commercially. It was came from a newly opened package in date.
I substituted apple sauce for the canola oil and also used 1/2 cup sugar rather than 3/4. Turned out great. Doesn't brown like other banana breads I've made. Would have taken it out of the oven a little earlier so the crusts were a little less tough. Probably only needed an hour or an hour an 5 min.
Thrilled to have a yummy recipe my egg-allergic friend can eat too. The sugar content here is excessive--I cut it to 1/2 cup and still find it too sweet. May cut to 1/3 cup and use a flavored yogurt (vanilla or even a natural banana flavor). Other than that, this is just perfect.
I have made this recipe many times- it really delicious- sometimes I add some white chocolate chips and sprinkle crushed walnuts on top too to give it a little something extra.
My only issue with this recipe is that I genereally put a little extra banana in there because its not banana-y enough for me;)
I made this just as written. Absolutely loved it. No eggs, no problem.
We love chocolate chips and will add minis to the mix from now on.
Makes a heavy piece of bread, just what I want for breakfast. Thank you for sharing this recipe. Will make again.
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