Delicious banana bread that tastes fantastic with plain Greek yogurt.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 5 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

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  • Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Nutrition Facts

320 calories; protein 5.1g 10% DV; carbohydrates 46.9g 15% DV; fat 13.4g 21% DV; cholesterol 46.5mg 16% DV; sodium 374.9mg 15% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/14/2009
Delicious! Read More
(12)

Most helpful critical review

Rating: 1 stars
09/17/2009
Very very dry. 1st recipe that I didn't like from this website. Not much flavor either couldn't taste the nuts should have used walnuts. Don't know what else you could have done to make it moist. Read More
(12)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
09/17/2009
Very very dry. 1st recipe that I didn't like from this website. Not much flavor either couldn't taste the nuts should have used walnuts. Don't know what else you could have done to make it moist. Read More
(12)
Rating: 4 stars
09/14/2009
Delicious! Read More
(12)
Rating: 5 stars
01/06/2011
Excellent! Really moist and delicious. Our changes: I left out the pecans and flax seeds just because I didn't have them on hand. I did not put the blueberries in sugar or at the bottom of the pan I just mixed them in the batter. I also made a powdered sugar/butter/hot water and vanilla glaze and poured it on about 10 minutes after it came out of the oven. It was a big hit! Read More
(9)
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Rating: 5 stars
01/25/2012
This is fantastic. Mine came out beautifully in a 9 inch round cake pan (had to reserve nearly 1 cup of the batter as the original recipe is written for a larger 9x5 loaf pan ). The baking time was a bit less with the smaller pan. Nice texture not too sweet. Moist a bit dense but not gummy like some banana breads. Omitted the flax seeds. Did not mix the pecans in the batter. I used the pecans in Streusel that I sprinkled over whipped cream I topped the bread with. Read More
(4)
Rating: 4 stars
04/04/2014
My results were great! I used coconut oil(I don't use canola) it added another flavor to the bread. I also used frozen blueberries. Just defrost them first. It does make a large loaf! But still didn't have any left after I had four friends over for coffee. Making another today so hubby and his friends can have some. Read More
(2)
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