EWWK: Favorite Banana Bread


1 cup sugar
½ cup packed brown sugar
½ cup butter
7 over-ripe bananas, mashed
½ cup skim milk
1/2 cup low-fat yogurt (plain or vanilla)
2 eggs (substitute 2 Tbs. flax meal + 6 Tbs. water for the eggs)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 ¾ cups whole wheat flour
¼ cup flax meal (ground flaxseed)
2 teaspoon baking soda
1 teaspoon salt


Preheat the oven to 350 degrees. Spray two 9x5 inch loaf pans with vegetable oil cooking spray and set aside until needed.

Beat the butter and sugar together until well combined. Add in the mashed bananas, milk, yogurt, eggs (or flax mixture) and extracts.

In a large bowl, combine flour, flax, soda and salt with a whisk. Add the flour mixture to the wet ingredients and stir until just combined. Evenly divide the batter between the two loaf pans coated with vegetable oil cooking spray.

Bake for 55 minutes or until a cake tester inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove the bread from the pans to a wire rack and allow to cool completely. Once cool the bread can be enjoyed (of course) or wrapped and frozen for a quick treat the next time you have a banana bread craving.

Yield: 2 loaves of 16 servings each
Nutrient Breakdown: Calories 120, Fat 3.5g (2g saturated fat), Cholesterol 20mg, Sodium 160mg, Carbohydrate 21g, Fiber 2g, Protein 2g.
Carbohydrate Choices: 1 ½