Ok, so as I’ve stated previously in my first entry, I can hardly make any recipe without modifying it in someway. The other day we had a million brown bananas and since Rick’s favorite food group is banana bread, I figured I’d put them to good use!
I found the skeleton of the recipe on recipezaar. You can read it by clicking here. I’m sure it’d make a wonderful bread if you followed it exactly. But for those who ate my version and would like to bake one similar to it, I’ll write a new recipe with my modifications below.
Whole-wheat Yogurt Flax Banana Bread (doesn’t have a very catchy ring to it, does it?!)
Ingredients:
1/2 C butter (room temperature)
1/2 C brown sugar
1/2 C white sugar
2 eggs
2 tsp vanilla (you can use 1 tsp, but I prefer a more robust flavor)
3/4 C whole wheat flour
3/4 C white flour
2-3 T Flax meal (you could also use whole flax seeds)
1 tsp baking soda
1/2 tsp salt
1 1/2 C mashed banana (about 3-4 large overripe bananas)
1/2 C plain low-fat yogurt
Cream the butter with the sugars, add in eggs one at a time, add vanilla, mix until incorporated.
Sift dry ingredients together, add to sugar mixture, stir in bananas and yogurt.
Bake at 350 F for 1 hour.
Enjoy!
