Lunch: Banana Bread

This recipe includes superfoods such as:

Cinnamon

Health benefits of Banana Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Nonstick cooking spray, for the loaf pan
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1/3 cup yogurt
2 eggs
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
Vanilla ice cream or whipped cream, for serving

Instructions

Preheat the oven to 350 degrees F. Lightly coat a loaf pan with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until light and fluffy. Add the yogurt, and beat until incorporated. Add the eggs, one at a time, beating well after each addition; then add the vanilla. Slowly add the flour mixture, mixing until just incorporated. Add the banana, and beat until well incorporated. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the bread comes out clean, about 1 hour 10 minutes. Remove from the oven and let cool at least 30 minutes before slicing. Serve warm, topped with a scoop of ice cream or a dollop of whipped cream.