Banana Bread

23 Feb

  • 1 1/2  cups  mashed ripe banana
  • 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
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/4  cup  ground flaxseed
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • Cooking spray
  • 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. 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.

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.

Maureen Callahan, Cooking Light, OCTOBER 2010

The biggest challenge to making this banana bread is hoarding the bananas from the hungry banana thieves rummaging your kitchen (in my case, my boyfriend Tom) until they’ve fully ripened.  Once you’ve got your bananas, the rest couldn’t be easier – measure, mix and bake.  I like this particular recipe because the flax adds a little texture and the glaze makes it just a bit sweeter.  The glaze also makes it look like you added extra effort – without any effort at all.   I also recommend adding a handful of walnuts.

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