BRANANA BREAD
This banana bread from Janet and Greta Podleski is not just delicious but healthy, too! I made it using 1-1/2 cups of all-purpose flour mixed with 1/2 cup wheat bran, but if you live in an area where Robin Hood Nutri-Blend Flour is available, use 2 cups of that instead. Also, the bananas have to be VERY ripe for maximum sweetness, as this recipe has very little sugar in it.
Provided by Irmgard
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9" x 5" loaf pan with cooking spray and set aside.
- In a large bowl, combine the flour, bran, flaxseed, sugar, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the bananas, yogurt, eggs, butter and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Fold in the nuts and chocolate chips, being careful not to overmix the batter.
- Spoon into the prepared pan and bake for 50 minutes, or until a wooden skewer inserted in the centre comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Wrap tightly with plastic wrap and store at room temperature.
Nutrition Facts : Calories 158, Fat 7, SaturatedFat 2.2, Cholesterol 30.9, Sodium 166.4, Carbohydrate 21.4, Fiber 2.6, Sugar 8.6, Protein 4.2
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