Rating: 4.5 stars
39 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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."

Eileen Solberg, Billings, Montana
Recipe by Cooking Light October 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

212 calories; fat 9.2g; saturated fat 0.8g; mono fat 3.7g; poly fat 4.2g; protein 4.3g; carbohydrates 30.4g; fiber 2.6g; cholesterol 1mg; iron 1.1mg; sodium 189mg; calcium 60mg.
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