Banana Bread

Banana Bread - 2 Guiding Stars

Active Time

15 min.

Total Time

1 hour

Servings

12 (78 g)

Who doesn’t love banana bread? It’s a cozy favorite for packing in lunches or enjoying on a cold weekend afternoon. This updated version of the classic is just as tasty and more nutritious and you’ll be delighted to have this recipe in your box.

Tip: For the best results, make your own flaxseed meal from seeds that are either fresh or have been stored in the freezer in an airtight container. If you have a coffee grinder dedicated to spices, it will produce a nice, fine meal for your vegan “egg” substitute.

Ingredients

Wet:

2 Tbsp. ground flaxseed
6 Tbsp. water
⅓ cup sugar
⅓ cup applesauce
2 very ripe bananas, mashed
¼ cup + 1 Tbsp. canola oil
⅓ cup skim milk
1 Tbsp. vanilla

Dry:

1 cup all-purpose flour
¾ cup white whole-wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup chopped walnuts

Directions

Preheat oven to 325ºF. Line a bread pan with parchment paper.
Soak flaxseed meal in water to gel (5-10 minutes). When set, whisk in remaining wet ingredients.
Sift in flour, baking powder, baking soda, and salt. Stir until just blended. Fold in walnuts and pour into baking pan.
Bake until a toothpick inserted into the center comes out with a fine crumb (45-55 minutes).

Nutritional analysis per serving: Calories 200; Total Fat 10g (13% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 215mg (9% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 9g; Includes 6g Added Sugars (12% DV); Protein 4g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 4% DV; Manganese 25% DV; Copper 20% DV; Niacin 15% DV.