Banana Bread

Banana Bread  no egg or no oil

Ingredients

•                2 cups Gluten Free all-purpose flour

•                1 1/4 cups walnuts, coarsely chopped (optional)

•                3/4 cup sugar

•                3/4 teaspoon baking soda

•                1/2 teaspoon salt

•                3 very ripe bananas mashed well (about 1 1/2 cups)

•                1/2 cup plain yogurt (I used strawberry yogurt)
•                2 tablespoons flaxseed ground mixed with 6 table spoons water or (2 large eggs)

•                3/4 unsweetened applesauce

•                1 teaspoon vanilla extract

Directions 

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with sugar, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.

4. Mix the mashed bananas, yogurt, flaxseed mix, applesauce, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)