Cooking Light staffers divulge their all-time favorite healthy banana bread recipes. By: Text: Kim Cross and Cooking Light Editors
Photo: Becky Luigart-Stayner
After receiving a banana bread recipe from a friend, reader Eileen Solberg brainstormed about ways to make it a healthier treat. She started by replacing sour cream with yogurt and reducing the amount of oil. Next, she substituted whole-wheat flour for half of the all-purpose and added flaxseed meal. The result: a tasty and nutritious top-rated recipe.