I ended up with a bunch of browning bananas today, so there was nothing to do but make banana bread. I was actually really excited about this because it meant that I got to try out my new Kitchen Aid stand mixer. I found a recipe for the bread at Cooking Light.com that looked pretty easy, not too fattening, and I happened to have all the ingredients which was a major plus. I made a few modifications, using vanilla yogurt instead of plain, and adding pecans, flax seed, nutmeg and cinnamon. The result was great! Very moist with lots of banana flavor. I think the pecans are a nice change from the boring walnuts that are typically used. The yogurt is a great substitute for oil and adds to the soft texture. I can't wait to eat this for breakfast tomorrow (although I already snuck in a slice)!
Banana Pecan Bread
Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup vanilla fat free yogurt such as Stonyfield
1/2 cup chopped pecans
1 tablespoon ground flax seed
pinch nutmeg
pinch cinnamon
cooking spray
Instructions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana and yogurt; beat until blended. Add flour mixture, flax seed, cinnamon and nutmeg; beat at low speed just until moist. Stir in pecans. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
1 loaf, 14 servings (serving size: 1 slice)
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Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup vanilla fat free yogurt such as Stonyfield
1/2 cup chopped pecans
1 tablespoon ground flax seed
pinch nutmeg
pinch cinnamon
cooking spray
Instructions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana and yogurt; beat until blended. Add flour mixture, flax seed, cinnamon and nutmeg; beat at low speed just until moist. Stir in pecans. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
1 loaf, 14 servings (serving size: 1 slice)
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