Ingredients
- 4 large ripe bananas
- 2 teaspoons vanilla
- 1 ¾ cups white flour, (or substitute 1/2 or all whole wheat)
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons ground flax seeds, mixed with 2 tablespoons water
- 1 cup non-dairy milk, ie. rice or soy
Keywords
quickbreads, breakfast, snacks
quickbreads, breakfast, snacks
Banana Bread. To import, drag image to your MacGourmet recipe box.
Directions
This is really good - it's not obvious it's virtually fat free - which is sometimes hard to get with baked goods.
Preheat oven to 350 degrees.
In a large bowl, mash the bananas, add the vanilla, sugar, non-diary milk, and flaxseed mixture. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the wet mixture and combine until all ingredients are wet - do not stir too much.
Pour in a loaf pan sprayed with non-stick spray and bake for 50-60 minutes. Or bake in muffin tins for 20 min. Makes 12 muffins.
I like to add a peanute butter dollup in the center before I bake them. This adds some protein and fat for the kids. They love these in their lunches instead of sandwiches.
