This tasty recipe comes from October’s addition of Cooking Light magazine. With a substitution of low-fat yogurt for sour cream and a reduction in oil, this lower fat option is by far the best version of banana bread I have ever had. It’s moist, light, super easy to assemble and just sweet enough!
Ease of Preparation: Easy
- 3/4 cup all-purpose flour (3.4 oz)
- 3/4 cup whole-wheat flour (3.6 oz)
- 1/4 cup flaxseed meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup mashed ripe banana (appx. 2 bananas)
- 1/2 cup chopped walnuts
- 3/4 cup sugar
- 1/2 cup plain low-fat yogurt
- 1/4 cup canola oil
- Cooking spray
Preheat oven to 325 degrees.
Lightly spoon flours into dry measuring cups (or weigh); 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 9×5-inch loaf pan coated with cooking spray. Bake at 325 degrees 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 (lacking a wire rack, we usually let it sit in the pan for 5-10 minutes then empty the loaf upside-down onto a cutting board to let it cool throughout. After appx. 5-10 minutes we turn it over on the cutting board and slice). Yield: 12 servings (serving size: 1 slice).
Notes from Paige: If you are apt to try the batter left in the bowl like I am, do not be fooled by its sweet taste. The first time I baked this, I thought the bread would be too sweet based on the taste of the batter remnants. Once baked however, the batter produces a perfectly balanced blend of banana and sweetness. While I like it plain, Ben prefers a thin layer of Brummel & Brown on top.