Ingredients
- 1-1/2 cups mashed ripe bananas (about 4 medium)
- 1/3 cup plain, low fat yogurt
- 1/3 cup SunButter Crunch
- 3 tablespoons butter, melted
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1-1/2 cup whole wheat pastry flour
- 1/4 cup ground flaxseed meal
- 3/4 teaspoon baking soda*
- 1/2 teaspoon salt
*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.
Directions
- Heat oven to 350°F. Grease and flour a 9×5-inch loaf pan; set aside.
- In a medium bowl whisk together mashed bananas, yogurt, SunButter, and melted butter. Stir to blend. Whisk in eggs, sugar, vanilla, and raisins; set aside.
- In large bowl, whisk together flour, flaxseed meal, baking soda, and salt. Pour wet ingredients into dry ingredients. Fold together with a spatula until just combined. Pour batter into prepared loaf pan. Bake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
- Remove from oven and allow to cool in the pan for 20 minutes before inverting the bread onto a wire rack to cool completely.
TIP: This bread lasts, well-wrapped at room temperature for up to 4 days. If wrapped well, it also freezes nicely.
