Oh, and if you couldn’t tell by the front page of TasteSpotting, it’s also National Banana Bread Day.
We were going to put up a banana tree and decorate it with tiny banana bread ornaments to celebrate, but we figure that baking a banana bread would probably be enough.
We have a favorite recipe, one that we call the “Last Banana Bread Recipe You’ll Ever Need,” but this one we’ve recently discovered might be the second to last one. It’s made with healthy-ish things like yogurt and flaxseeds, which make the bread chewier and heartier and more-stand-up-able to things like an obscene amount of peanut butter spread on top with sliced bananas and oozing honey. (We posted that earlier this week.)
Thanks to DOLE Bananas, without which, we’d have just, you know… bread today.
Banana Flaxseed Bread
inspired by Cooking Light‘s Basic Banana Bread
makes 1 loaf
3 ripe bananas, mashed with a fork
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
½ cup granulated sugar
½ cup packed brown sugar
1½ cups all-purpose flour
¼ cup ground flaxseed
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ginger
1/8 teaspoon ground allspice
Preheat oven to 350°.
Stir together mashed bananas, yogurt, butter, and eggs in a large bowl. Beat with a mixer at medium speed. Add granulated and brown sugars and beat until combined.
Combine flour, flaxseed, baking soda, salt, cinnamon, ginger, and allspice in a separate bowl. Add flour mixture to banana mixture and beat just until blended.
Pour batter into a lightly greased loaf pan.
Bake at 350° for 1 hour or until a wooden skewer inserted into the center of the loaf comes out clean (will depend on what size pan you use).
Remove banana bread from oven and let cool about 10 minutes. Remove banana bread from loaf pan and let cool on wire rack.