I made this last week and it is one of the best banana breads I've ever eaten.
It contains ground flaxseed (which is the new catch phrase these days). Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle of most grocery stores. For those of you with Trader Joe's stores nearby, they carry both seed and meal at a very reasonable price. Some stores may also carry it in the bulk foods aisle, so you can buy only what you need at any given time and pay very little.
I always mess with recipes to some extent (especially where sugar content is concerned). My adjustments are listed at the bottom of the page.
Basic Banana Bread w/ Flax Meal
Yield: 16 servings (serving size: 1 slice)
1 1/2 cups mashed ripe banana (2-3 medium)
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour (I use unbleached)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
1 1/2 teaspoons 1% low-fat milk
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed (I just used a wire whisk). Add granulated and brown sugars; beat until combined.
3. 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.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
5. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
6. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.
7. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
Amount per serving
• Calories: 167
• Fat: 5.1g
• Saturated fat: 2.5g
• Monounsaturated fat: 1.3g
• Polyunsaturated fat: 0.9g
• Protein: 2.9g
• Carbohydrate: 28.3g
• Fiber: 1.5g
• Cholesterol: 32mg
• Iron: 1mg
• Sodium: 173mg
• Calcium: 24mg
I used lowfat yogurt.
I omitted the white sugar completely, leaving the brown at 1/2 cup, though to be honest, I'll probably take the brown sugar down a bit more the next time.
I used 1/2 cup of white wheat flour in place of 1/2 cup of the regular. If you would like to use more more, or all white wheat, that should work fine, as due to the finer grain of white wheat it is considered interchangeable with regular flour. Depends on how experimental you're feeling. ;-)
I left the butter as listed the first time, but will try replacing a couple of Tbs. with prune puree or applesauce. Either of those are a good substitutions for many recipes (especially chocolate recipes!) when there's a desire to cut fat content without losing moistness.
I also omitted the glaze. It wasn't necessary, and we didn't miss it.
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