Maple-banana bread with flax
12
- Prep Time15 mins
- Total Time1 hr 5 mins
- Makes18 servings
© Royalty-Free/Masterfile
Potassium-rich bananas flavour but don't overpower this nutty bread. It's also one of the most delicious ways we know to enjoy the triple nutritional whammy of flaxseeds. The grain, rich in omega-3 fatty acids, is a natural laxitive, it helps protect against heart disease by lowering cholesterol and it is now believed to have anti-cancer effects as well.
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 cup ground or toasted and crushed flaxseed
1/4 cup toasted chopped walnuts or pecans
2 eggs
1 cup very ripe bananas, mashed (about 2)
1/2 cup maple syrup
3 tbsp vegetable oil, or melted butter
1/2 tsp vanilla
Instructions
Preheat oven to 350F (180C). Lightly butter a 9x5-inch (1.5-L) loaf pan or coat with cooking spray. In a large bowl, using a fork, stir flours with baking powder, baking soda, cinnamon, salt and ginger until blended. Stir in ground flaxseed or if using whole flaxseeds, toast in a dry skillet over medium-high heat, shaking often, from 3 to 4 minutes. Crush, then stir into flour mixture with nuts. Make a well in the centre.
In a mixing bowl, lightly beat eggs, then stir in mashed bananas, syrup, oil and vanilla until blended. Pour into well in flour mixture. Stir just until evenly mixed. Immediately pour batter into prepared pan and smooth the top. Bake in centre of 350F (180C) oven until a cake tester inserted in the centre right to the bottom comes out clean, about 50 minutes. Let stand 5 minutes in pan on a rack. Then turn out on rack to cool. Loaf will keep at room temperature for up to 3 days or can be frozen.
Nutrition (per serving)
Calories 127, Protein 2.9g, Carbohydrates 18.9g, Fat 4.9g, Fibre 1.5g, Sodium 142mg.