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Categories:
butter brown sugar eggs Greek yogurt bananas vanilla baking soda walnuts whole wheat pastry flour ground flax
Viewed: 129 - Published at: 3 years agoIngredients
- 1 cup Butter, Room Temperature
- 1 cup Brown Sugar
- 3 Tablespoons Agave Nectar
- 4 whole Eggs
- 1/2 cups Greek Yogurt
- 6 whole Ripe Banana's, Mashed But Still Chunky
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Soda
- 1 cup Walnuts Or Pecans, Chopped (optional)
- 3-1/2 cups Whole Wheat Pastry Flour (or All-purpose)
- 1/2 cups Ground Flax Seed
Method
- Preheat oven to 350 F. Butter either a tube pan, bundt pan, or two 9"x5" bread pans.
- In a mixing bowl fitted with a paddle attachment cream butter, brown sugar and agave nectar until light and fluffy over medium-high speed.
- Add eggs and Greek yogurt and mix over medium until fully combined, scraping down sides of the bowl as needed.
- Add mashed bananas, vanilla, baking soda and nuts. Mix on medium until bananas are fully incorporated. Scrape down sides of bowl again as needed.
- Add all of the flour and ground flax seeds. Mix on low until just combined. Do not over mix. The batter will be thick.
- Pour batter into a tube pan, bundt pan or divide evenly between the bread pans. Use a knife and spread the batter evenly.
- Bake for 55-65 minutes until a toothpick inserted in the middle comes out clean.
