4-BANANA BANANA BREAD
A moist and healthy banana bread with flaxseed and wheat flour
What am I going to do with four overly ripe bananas? I guess what I always seem to do when this situation (frequently) arises: make banana bread! My goal is to create four different, unique banana bread recipes, each containing one, two, three and four bananas. Since I have four rotten bananas, it only makes sense that I try a 4-banana recipe. Having four also got me thinking: I could use the increase in bananas to create a healthier banana bread. With more moisture coming from the extra bananas, I will not need to use as much butter, oil, or even sugar. I decided to add ground flaxseed for added nutrition, as well as part whole wheat flour as well. I avoided using ALL whole wheat flour, because I didn’t want the taste to be overwhelming or the bread too compact. I used only a 1/3 cup of honey. I had an instinct to use just a small amount of brown sugar as well. So I added two tablespoons. And for more moisture and sweetness, I added some nonfat vanilla yogurt. The result ended up being a moist, mildly sweet bread with a pronounced banana flavor. My dad said this banana bread was delicious, and he couldn’t tell that it was healthier than the standard. If you have four extra bananas rotting away, and you want to experiment with a healthier banana bread recipe, try this one.
Recipe:
Please show support by using our affiliate links to fill your pantry. You get charged NOTHING extra and we are rewarded with a tiny commission. A truly rare WIN-WIN.
THANK YOU for your consideration and support! -Happy Cookie Belly
Ingredients Section:
- 1 1/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 egg, lightly beaten
- 1/2 cup vanilla yogurt
- 4 medium bananas, mashed
- 1/3 cup honey
- 2 TBS light brown sugar
- 1 1/2 tsp vanilla
Directions:
- Preheat the oven to 350 degrees.
- Spray a loaf pan with nonstick spray.
- Combine dry ingredients in a large bowl and set aside.
- Fold the dry ingredients into wet.
- Pour mixture into pan.
- Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes about this recipe:
- If you don’t have wheat flour on hand, you can try using all regular flour. But I have not tested it this way, so that that may alter the cooking time/texture.
