Ingredients
1 3/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp cinnamon
pinch nutmeg
1/8 cup golden toasted flax seeds
1/4 tsp sea salt
1/2 cup room temp butter (can use 1/4 if you want but Chris and Justin love the buttery taste)
1/8 cup plain greek yogurt (use 1/4 if you use 1/4 cup butter)
3/4 cup brown sugar
2 room temp eggs
2 overripe bananas
1+ tsp vanilla
Directions
Preheat the oven to 350 F, and prepare your baking pan (9x 5 loaf or 9x13 baking pan as pictured above) with butter and a light dusting of flour.
In one bowl, wisk together dry ingredients: flour, baking soda, cinnamon, nutmeg, and flax seed and set aside
In a separate bowl, beat butter and yogurt. Blend in brown sugar. Beat in vanilla and then eggs one at a time (eggs and butter don't have to be room temp but it helps keep the bread lighter). Fold in peeled/mashed bananas until just combined.
Add combined wet ingredients in batches into the bowl of dry ingredient. Fold mixtures together until just combined; be careful not to over mix because that makes the bread bake up heavier.
Spread batter in prepared pan and bake 30-35 minutes for a 9x13 pan or 50-55 for a regular 9x5 loaf pan. Baking can be be variable, so check the bread 5 minutes early to make sure it is cooking evenly. When a knife or toothpick can be inserted and removed cleanly, remove bread from the oven and set aside on a wire rack to cool.
Enjoy!
GG
Nutrition
(serving size= 1 slice; 16 slices per batch)
Calories: 168
Fat: 7 g
Carb: 24 g
Fiber: 1 g
Sugar: 12 g
Protein: 3 g
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