Eggless Banana Bread w/ Flax
It snowed here this weekend… on the EXACT same day as the first snow last year (thanks Facebook!)… Crazy right? Being cooped up in the house this weekend led me to cleaning out the large amount of rotten bananas in my freezer. Sometimes I think Ben purposely lets them rot, just so I will make banana bread…
My first experiment with eggless banana bread was years ago. All I did was leave the eggs out of the recipe that I had… and the bread turned out almost exactly the same! Since then I have started adding a touch more baking powder to help it rise, as well as come chia or flax seeds to help it bind and add extra nutrients.
The yogurt is the secret ingredient in this flaxseed banana bread. It keeps it from drying out. Thanks Mom for teaching me that so many years ago! And of course… this one is #benfriendly. =)
Eggless Banana Bread w/ Flax
Ingredients
- 3 cups rotten bananas
- 2 cups sugar
- 1 1/4 cups vanilla yogurt
- 2 tbsp vanilla extract
- 2 tbsp flax seeds or chia seeds
- 3 cups all-purpose flour
- 1 t salt
- 1 1/4 t baking powder
- 2 t baking soda
- 2 t cinnamon
- 1 t nutmeg
- cinnamon sugar optional
Instructions
- Preheat the oven to 375F.
- Combine the bananas, sugar, vanilla yogurt, vanilla extract and flax seed in a large bowl. Mix well.
- In another large bowl, combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- Slowly whisk the dry mixture into the wet mixture. Stirring until combined.
- Divide the batter evenly among two bread pans.
- Sprinkle cinnamon sugar over the top of each loaf.
- Bake at 375F until toothpick comes out clean (about 45-50 minutes).
Notes
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