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This basic banana bread is dense but not heavy, nor overly sweet. You can really taste the banana! Spread a little SB Whipped Buttery Spread on top when it’s warm out of the oven, or room temperature the next morning and you have a delicious breakfast.
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup SB Organic Whipped Buttery Spread, at room temp (slightly less if using a non-whipped buttery spread)
1 tablespoon ground flax seeds
3 very ripe bananas
2 cups flour
1/2 teaspoon baking soda
1/4 cup soy milk (or almond milk)
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Spray an 8×4 inch bread pan with SB Omega Non-Stick Cooking Spray.
Whisk together the soy milk and apple cider vinegar. Set aside to curdle.
In a large bowl, sift together flour, baking soda, salt and spices.
In a medium bowl, mash bananas with a fork until thoroughly mashed.
Add the sugars, SB Whipped Buttery Spread and ground flax seed to the bananas. Cream together.
Mix in the soy milk and vanilla.
Add the wet ingredients to the dry. Mix until the batter is wet. Pour the batter into the bread pan.
Bake for an hour to an hour 10 minutes. Or until the bread starts to turn golden brown and a toothpick inserted into the bread comes out clean.
Remove the loaf pan from the oven and cool on a wire rack for 5 minutes. Transfer the bread to a wire rack and let cool.
Cuts to about 12 slices (82 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 231 kcal
Fat 7 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 2 g
Cholesterol 0 mg
Sodium 222 mg
Carbohydrates 41 g
Dietary Fiber 2 g
Total Sugars 21 g
Protein 3 g