Instructions
1
|
Preheat the oven to 350°F.
2
|
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3
|
Place the mashed bananas, canola oil, brown sugar, granulated sugar, nondairy milk, flaxseed meal and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
4
|
Add the flour, cinnamon, baking powder, baking soda and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5
|
Pour the batter into the prepared loaf pan.
6
|
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
7
|
Check to see that bread is done. Remove from oven or add time as needed.
8
|
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.
40.98 g
Carbs
8.63 g
Fat
2.93 g
Protein
245.18 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
245 kcal(12%)
Total Fat
9 g(13%)
Saturated
1 g(6%)
Trans
0 g(1%)
Unsaturated
0 g(1%)
Cholesterol
0 mg(0%)
Total Carbs
41 g(14%)
Fiber
2 g(6%)
Sugars
19 g(53%)
Proteins
3 g(6%)
Sodium
237 mg(10%)
Polyunsaturated
2 g(0%)
Monounsaturated
5 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 6 Moderate
Glycemic Load 1 Low
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