Low-fat Banana Bread with Flaxseed Meal

19 May

Loaf of Banana Bread

Who doesn’t love banana bread? Well, I guess people who don’t like bananas, but I can’t imagine that such people exist! (I guess anything is possible since some people don’t even like chocolate.) My favorite thing to eat when I was little was a slice of banana bread from Starbucks.  The lovely part about this recipe is that you only use 5 tablespoons of butter and then add some yogurt to replace any additional fat. Also, you can throw in some flaxseed meal, which gives it a nutty flavor and some good ‘ol omega-3 fatty acids.

I made this loaf today and didn’t expect it to turn out so good. I ate a nice, big slice and now am kind of od’ed on banana bread, but very satisfied nonetheless. Same goes for my family! This took care of our dessert cravings without us having to go out and buy anything. I’m quite distrustful of outside food, particularly the goodies you get at supermarkets and bakeries. They have no qualms when it comes to the use of butter and sugar; they will use both in very liberal quantities and your wallet and waistline both pay the price. So don’t do it!! Stay way from Safeway’s bakery! Stay away from Sprinkles and their giant cupcakes! Stay away!!! Okay, now for the recipe…

Basic Banana Bread- from Cooking Light Way to Bake
 
Ingredients
1 1/2 cup mashed ripe bananas (~2 bananas)
1/3 cup plain fat-free or low-fat yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 cup all-purpose flour
1/3 cup flaxseed meal
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 low-fat milk
 
1. Preheat oven to 350 degrees
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugar; beat until combined.
3. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients. Add flour mixture to banana mixture; beat until just 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. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
 
Yield: 16 servings (or slices)
 
CALORIES 167; FAT 5.1g; PROTEIN 2.9 g; CARB 28.3g; FIBER 1.5g; CHOL 32mg
 
 

Cooking Light Way to Bake- a good recipe book for health conscious bakers

A follow-the-steps collage!

Slices of heaven

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4 Responses to “Low-fat Banana Bread with Flaxseed Meal”

  1. sujana6 May 24, 2012 at 11:22 pm #

    Looks delicious! 😀 I love banana bread

    • luvnorcal May 25, 2012 at 2:18 am #

      Thank you 🙂 It’s very easy to make, give it a shot the next time you have ripe bananas sitting around!

Trackbacks/Pingbacks

  1. College Girl Can’t Cook Receives the Pink Tree Award! « College Girl Can't Cook - June 13, 2012

    […] it out! She’s got some wonderful, easy-to follow recipes. We especially loved that recent Banana Bread […]

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    […] last but not least, below is an elegant photo of banana bread that I made a week ago. I am so happy to have discovered that banana bread recipe in Cooking Light […]

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