Banana Bread

I really don’t like bananas, and anyone who knows me will tell you that my biggest pet peeve is the sound of people eating – more specifically, children {more specifically, toddlers} eating bananas. The only thing I will ingest with banana listed as an ingredient is banana bread. Not only will I tolerate it, but I actually like it. I’m a walking contradiction.

Anyways, this banana bread is so yum and it’s super healthy for you. Ever since the movie “Honey, We Shrunk Ourselves” where the little brother has a potassium deficiency, we all know the loads of potassium that bananas have. But bananas also have about 10 percent of your daily requirements for vitamin C and – get this – can also help people with depression because of their levels of tryptophan.

Aside from being delicious and healthy, the bread is also very easy to make.


Banana Bread

3 Bananas, mashed {leave some chunks for extra goodness}

1/3 C Vanilla Yogurt {I used light yogurt}

2 Eggs

1 1/2 TSP Vanilla Extract

1/3 C White Sugar

1/2 Brown Sugar

3/4 C Flaxseed

2 C Whole Wheat Flour

3/4 TSP Baking Powder

1/2 TSP Salt

Preheat your oven to 350 degrees. Mix the flour, baking soda and salt in one bowl, and cream the sugar and butter in another. Add the eggs in with the butter and sugar mixture, one at a time. When this is well beaten, add the rest of the ingredients. Then to the wet ingredients, cup by cup, add in the dry ingredients, mixing after each added cup. In a well greased 9X5 loaf pan, spoon the batter in, evening out the top. Bake the bread for 50 minutes, or until a toothpick easily slides out. Cool and serve.

Banana bread 2



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