I’ve made plenty of banana bread in my life. For years, I followed one recipe from Cooking Light magazine. That changed about a month ago when I was perusing a magazine at the dentist’s office. This new version looked so good and healthy that I thought I’d give it a go. What caught my eye? Ground flax seed. My son is what some would call a “picky” eater. It’s hard to get the good stuff in there…he’s a chicken and fries kind of boy, but he’s always loved banana bread. I’ve tried and tried sneaking in other foods, via Jessica Seinfeld‘s cookbook, Deceptively Delicious, among others, but she didn’t fool him. He could spot a pureed veggie in a heartbeat. This banana bread fooled him though. And he loves it. That’s why I’m sharing the recipe. I’m sure I’m not the first mother of a picky eater. If you want to step up the nutritional value of your banana bread, then check out this recipe. It’s so yummy!
Here’s what you’ll need:
11/2 cups mashed ripe banana
1/3 cup plain fat free yogurt ( I use plain Greek yogurt)
5 tbsp butter, melted
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
11/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinammon
1/8 tsp ground allspice
Step 1. Preheat oven to 350 degrees.
Step 2. Combine the first four ingredients in a large bowl. Like this:
Looks a little nasty, but ignore that. I didn’t smash my bananas up very well. Someone ate the other two bananas. I resorted to the frozen bananas in the freezer.
Mix this up well.
Step 3. Add the white and brown sugar and beat until combined.
Step 4. In another bowl, combine all of the dry ingredients (flour, flaxseed, baking soda, salt, cinnamon and allspice).
Here comes the flaxseed! Shhhhh…….
My mother meant well.
Step 5. Mix it all up so it looks like this:
That flaxseed blends right in. I can’t tell if the flecks are allspice, cinnamon or flaxseed. It’s all good.
Step 6. Add the flour mixture to the banana mixture. Beat until blended and then pour into a 9 x 5-inch loaf pan coated with cooking spray.
Bake it for about 55 minutes or until a wooden toothpick comes out clean (from the middle).
Let it cool for 10 minutes in the pan on a wire rack.
If you want to toss in an easy glaze, just blend 1.5 teaspoon of milk with 1/3 cup of powdered sugar. Drizzle it over the bread. I didn’t do it this time because my son doesn’t like anything on his banana bread. Can’t hide frosting. Darn. I adore frosting.
Golden delicious banana bread!
Serve it warm with a smidge of butter or jam or anything you like.
I didn’t mash those bananas too well. I like bits of banana here and there.
Let me know if you try it!