Healthy Banana Bread (or “What to do with those overripe bananas on your counter”)

My family consists of quite a few very picky banana eaters.  Our bananas must be the perfect “ripeness” or we do not enjoy them.  Once a banana is a couple of hours past just ripe, I no longer enjoy it.

On the other hand, I have a very difficult time throwing away food.  I really do think about the starving children in Africa and other parts of the world.  I feel the same way about pouring out a glass of water someone doesn’t finish.   It is a good thing my dogs don’t mind second hand water because we share our unfinished glasses with them.  It just makes me feel better knowing the water is not going to waste when there truly are people without access to clean water in our world.

Oops, sorry, I didn’t mean to get too deep.  I just want to share this great recipe for banana bread.

There are a zillion recipes online and in books for banana bread.  I try many different ones and truly don’t find much of a difference.

The reason I like this recipe is that it does contain less oil/butter than typical recipes.  It also contains flax seed which is so good for you.  This banana bread is extremely moist and delicious,  This recipe is just as easy to prepare as any recipe I have found.  Also, the butter can be melted in the microwave instead of having to be “softened” by sitting on the counter.  Therefore, you don’t have to worry about waiting for the butter to get to the perfect temperature.  You can just nuke it carefully!

This recipe is from Cooking Light.


Banana Bread

(recipe courtesy of


  • 2 mashed ripe bananas (approximately 1 ½ cups)
  • 1/3 cup plain yogurt ( or sour cream)
  • 5 Tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups all-purpose flour (6.75 ounces)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

 For the Glaze

  • 1/3 cup powdered sugar
  • 1 1/2 teaspoons 1% low-fat milk



  1. Preheat oven to 350°.
  2. Prepare a 9” x 5” loaf pan by coating well with cooking spray.
  3. Combine first 4 ingredients (banana through eggs) in a large bowl: beat with a mixer at medium speed until well blended
  4. Add granulated and brown sugars; beat until combined.
  5. Lightly spoon flour into dry measuring cups; level with a knife.
  6. Combine flour and next 5 ingredients (through ground allspice) and mix well with a whisk.
  7. Add flour mixture to banana mixture; beat just until blended.
  8. Pour batter into prepared loaf pan coated with cooking spray.
  9. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
  10. Remove from oven; cool 10 minutes in pan on a wire rack.
  11. Remove bread from pan; cool completely.
  12. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
A great snack to pack in a school lunch!


Recipe by Maureen Callahan, Cooking Light


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