So today I got home from working a three day trip and I had several bananas that were way ripe. I didn’t want to throw them away so what’s a girl to do? Make banana bread! I researched some different recipes to try to find something healthy and something that I had all the ingredients for already. So I kind of pieced this together and it turned out really good. It’s made with non fat Greek yogurt and ground flaxseed. However, it does have….cough cough….a little brown sugar and butter in the recipe. Oh the horror! But I tried to cut as much as possible, and I made mini loaves so I can give some away! I also wanted to use whole wheat flour but only had all purpose flour in my pantry. Next time I’m trying it with whole wheat flour for sure.
1 1/2 cup mashed ripe bananas (I used three)
3/4 cup packed brown sugar (divided)
4 tbs butter
1/3 cup nonfat plain Greek yogurt (I used chobani)
2 eggs
1 1/2 cup flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
Preheat oven to 350. Grease three mini loaf pans. I sprayed them with Pam cooking spray then dusted with flour.
Over medium heat, combine banana, half the brown sugar, and butter. Cook until bubbly then remove from heat. Cool.
I used my stand mixer for the rest but I’m sure you can use a regular hand mixer. Put the banana mixture in the stand mixer with the paddle attachment. Add yogurt, remaining brown sugar, and eggs. Beat at medium speed until combined.
In medium bowl combine flour, flaxseed, baking soda, salt, cinnamon, and allspice.
With mixer on low add flour mixture to banana mixture beat until blended. Pour into pans.
I baked mine about 25 minutes. Once you can smell them just keep checking with a toothpick inserted in the middle and once it comes out clean they are ready. Take out of pans and cool on wire rack.
