This recipe for Mini Banana Bread Loaf has to be one of my all time favorites for so many reasons. First, it’s an awesome recipe and makes moist flavorful bread perfect for breakfast or a snack. It is also so healthy because it is made with nonfat Greek yogurt and ground flaxseed. I am a huge fan of using nonfat Greek yogurt because it has no fat, very few carbohydrates and is high in protein. Flaxseed is often called the “most powerful” plant food there is. It’s linked to so many benefits including reducing cholesterol, menopausal symptoms, constipation and arthritis. It also aids in protection against cancer, diabetes and heart disease. Lastly, you don’t even need a mixer so cleanup is a snap. When I taught the Kid’s Cooking Class a week ago in Park City, this recipe was a huge hit!
Mini Banana Bread Loaves with Flaxseed
2 cups all-purpose flour (you can use whole wheat)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup ground flaxseed
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, flaxseed, vanilla and walnuts, if desired in a large bowl, mixing well. Pour batter into 4 (5- x 3-inch) mini loaf pans coated with cooking spray. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.