Eileen's Best Banana Bread

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."

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 9.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 4.2g
  • Protein: 4.3g
  • Carbohydrate: 30.4g
  • Fiber: 2.6g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 189mg
  • Calcium: 60mg

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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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. 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.
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