Best Banana Bread
This is fabulous! I adapted it from a Cooking Light recipe and my husband says it's the best ever.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 6
low fat
bake
bread
banana
american
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup pecans chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 cup mashed ripe banana
- 1/4 cup flaxseed ground
- 1/2 cup low-fat vanilla yogurt
- Carbohydrate 102.949910323969 g
- Cholesterol 1.225 mg
- Fat 19.5872833632659 g
- Fiber 5.1664058248437 g
- Protein 6.90012157401742 g
- Saturated Fat 1.84829508976825 g
- Serving Size 1 1 Serving (153g)
- Sodium 183.065312986257 mg
- Sugar 97.7835044991256 g
- Trans Fat 1.01499919360009 g
- Calories 595 calories
Preheat oven to 325?. Lightly spoon flours into dry measuring cups; 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 x 5?inch loaf pan coated with cooking spray. Bake at 325? 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. Cool on wire rack. ** I only cooked this 45 minutes in a dark bread pan and it was done perfectly!
