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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoons | cinnamon, ground | 1/2 | cup | brown sugar blend | 1 1/3 | cups | Quinoa flake flour | 2 | teaspoons | baking powder | 1/2 | teaspoon | salt | 1/2 | teaspoon | nutmeg | 1 | large | eggs | 2 | small (6" to 6-7/8" long) | bananas | 1 | cup (8 fl oz) | Yogurt, plain, low fat | 1/4 | cup | butter | 1/8 | cup, halves | Apricots, dried, chopped |
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Steps
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Sequence
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Step
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| | 1 | 1. In a large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
2. In a medium bowl, whisk together egg, bananas, yogurt, sucanat and oil until blended.
3. Add the banana mixture into the flour mixture and stir until just blended. Gently mix in walnuts, if using.
4. Spread batter evenly in prepared pan.
5. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.
Storage Tip
* Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving |
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