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Tuesday, September 22, 2009

Flaxseed Banana Bread

This recipe is from Moosewood Restaurant New Classics, p. 396. I haven't actually gotten around to making it yet, but it sure does look delicious!

Flaxseed Banana Bread
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

* 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 try ingredients in the blender with the ground flours and whirl for 1 minute. (I used a food processor)

Preheat the oven to 350-degrees F. Butter or oil a 5x9-inch bread pan. (You may use a 12-cup muffin tin).

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 (or muffin tins) and bake for about 1 hour or until a knife inserted in the center comes out clean (I do the muffins for about 16-18 minutes, but I start checking on them after 13-15 minutes, because the flaxseed makes them brown up quickly. Also, I have found that the bread is done in about 40 min, not 1 hour). Remove the oven and place the pan on a 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, 1.3 G Total Dietary Fiber

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