- 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.
chicagodinnerbell 