Rating: 4.5 stars
40 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 33

Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.

Maureen Callahan
Recipe by Cooking Light October 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

  • 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.

Nutrition Facts

167 calories; fat 5.1g; saturated fat 2.5g; mono fat 1.3g; poly fat 0.9g; protein 2.9g; carbohydrates 28.3g; fiber 1.5g; cholesterol 32mg; iron 1mg; sodium 173mg; calcium 24mg.
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