Moosewood: Flaxseed Banana Bread

[Guest guest]

I've made this recipe several times. It is now my standard and I try to

keep a loaf in the freezer for unexpected guests. kathleen

 

* Exported from MasterCook *

 

Flaxseed Banana Bread

 

Recipe By : Moosewood Restaurant New Classics, page 396

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

*Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup vegetable oil

1/2 cup brown sugar -- packed

2 eggs

1/3 cup nonfat plain yogurt

1 cup mashed bananas

1/2 cup rolled oats -- ground into flour*

1/4 cup flaxseeds -- ground into flour*

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Yields 1 loaf. Preparation time: 15 to 20 minutes. Baking time: 1

hour. Cooling time: 25 minutes

 

* Use a spice grinder or blender to make the flours. We prefer the blender

because it can grind the oats and flaxseeds simultaneously. To save time,

put the rest of the dry ingredients in the blender with the ground flours

and whirl 1 minute.

 

Flaxseed Banana Bread is a moist, sweet, and healthful treat. Recent

research suggests that flaxseeds, rich in omega-8 fatty acids, may help

protect against heart disease and certain types of cancers. There is

evidence that they are best utilized by our bodies when ground, so try

grinding flaxseeds to replace some of the flour in breads that you

bake. The ground flax may slightly darken the bread, but it bakes up and

tastes just fine. Look for flaxseeds in well-stocked supermarkets and

natural foods stores. They have a high oil content, so store them in a

well- sealed container in the refrigerator or freezer.

 

Whole wheat pastry flour is our choice for this bread - it makes a tender,

delicate bread that's more nutritious than one made with white flour. You

may want to double the recipe to have an extra loaf to give away or to freeze.

 

Preheat the oven to 350F. Butter or oil a 5 x 9-inch bread pan.

 

In a mixing bowl, combine the oil and brown sugar. Add the eggs and beat

well. Mix in the yogurt and bananas. In a separate bowl or a blender,

combine the three flours, the baking powder, baking soda, and salt. Add

the dry mixture to the banana mixture and stir just until combined.

 

Pour the batter into the prepared baking pan and bake for about 1 hour or

until a knife inserted in the center comes out clean. Remove from the oven

and place the pan on rack to cool for 10 minutes. Tip the bread out of the

pan onto a platter to cool completely.

 

PER 1-OUNCE SERVING: 86 CALORIES, 2.1 G PROTEIN, 3.6 G FAT, 11.9 G

CARBOHYDRATES, 0.9 G SATURATED FATTY ACIDS, 17.7 MG CHOLESTEROL, 77.6 MG

SODIUM, 1.3G TOTAL DIETARY FIBER

 

 

 

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