Greek yogurt plain tastes well with delicious banana bread.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- ½ cup canola oil
- ⅓ cup cold water
- 3 eggs
- 1 egg white
- 2 large bananas, mashed
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons flax seeds
- ¼ cup chopped pecans
- 1 pint fresh blueberries
- ¼ cup white sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 375 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My results were great! I used coconut oil(I don’t use canola) it added another flavor to the bread. I also used frozen blueberries. Just defrost them first. It does make a large loaf! But still didn’t have any left after I had four friends over for coffee. Making another today so hubby and his friends can have some.
This is fantastic. Mine came out beautifully in a 9 inch round cake pan (had to reserve nearly 1 cup of the batter as the original recipe is written for a larger 9×5 loaf pan*). The baking time was a bit less with the smaller pan. Nice texture, not too sweet. Moist, a bit dense but not gummy like some banana breads. Omitted the flax seeds. Did not mix the pecans in the batter. I used the pecans in Streusel that I sprinkled over whipped cream I topped the bread with.
Excellent! Really moist and delicious. Our changes: I left out the pecans and flax seeds just because I didn’t have them on hand. I did not put the blueberries in sugar or at the bottom of the pan, I just mixed them in the batter. I also made a powdered sugar/butter/hot water and vanilla glaze and poured it on about 10 minutes after it came out of the oven. It was a big hit!
Very, very dry. 1st recipe that I didn’t like from this website. Not much flavor either, couldn’t taste the nuts, should have used walnuts. Don’t know what else you could have done to make it moist.
Delicious!