Total Time
1hr
Prep 10 mins
Cook 50 mins

This is a recipe for those who need a healthier alternative to traditional banana bread. The sugar is replaced with Spenda Brown Sugar, and the oil needed is replaced with Hodgson Mills milled flax seed.

Ingredients Nutrition

Directions

  1. Mash bananas and mix with other ingredients.
  2. Pour batter 3/4 full into muffin or loaf pans.
  3. Bake at 350°F for 40 minutes for muffins and/or 50 minutes for loaf pans. Due to differences in ovens and elevations check bread with a toothpick periodically after approx 35 minutes. When toothpick comes out clean, bread is done.
Most Helpful

5 5

I needed to change some things, due to what was in my cabinet. I used dark brown sugar(had)instead of Splenda.Also used stone ground whole wheat flour ground my flax seeds in a blender and baked in my 12 muffin in silicone tray.It's crispy on the outside and moist on the inside.Delicious!!