This delicious and moist banana bread is low in fat, high in vitamins, high in fiber, and all around good for you. A huge hit among my health conscious friends and family! Feel free to add chocolate chips, raisins, or other nuts.
Preheat the oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl.
Combine bananas, eggs, applesauce, brown sugar, flaxseed meal, milk, and vanilla extract in a large bowl and mix until well combined. Gradually add flour mixture to the banana mixture, stirring until uniform. Add walnuts and mix lightly just until evenly distributed. Pour batter evenly into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 60 minutes.
Remove loaves from oven and set aside to cool for 15 minutes. Remove loaves from pans and let cool about 5 minutes more before serving.
Per Serving: 127 calories; protein 3.6g; carbohydrates 21.5g; fat 3.9g; cholesterol 20.6mg; sodium 178.4mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.