Ever get tired of making the same banana bread recipe? I had 2 lonely bananas that were getting a little too ripe on my counter. I didn’t want to use my typical banana bread recipe so I went searching on Prevention Magazine’s website (www.prevention.com) and found this flax banana bread recipe. Not only is this a healthy recipe but it tastes delicious too! Next time I make this I will be adding walnuts. Also instead of making bread I used this recipe to make muffins, still bake at 350°F but lowered the baking time to 20 minutes.
- 1/2 cup packed light brown sugar
- 1/2 cup low-fat buttermilk
- 1/4 cup fat-free egg substitute
- 3 tablespoons canola oil
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup pureed bananas (about 2 medium bananas)
1. Preheat the oven to 350°F. Coat a nonstick 8- x 4-inch loaf pan with cooking spray.
2. In a large bowl, combine the sugar, buttermilk, egg substitute, and oil. Whisk until smooth.
3. In a medium bowl, combine the all-purpose flour, whole-wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix.
4. Add to the liquid ingredients, and stir just until blended; do not over mix. Add the bananas and stir to mix.
5. Pour into the prepared pan. Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.
For best results, choose very ripe bananas, place them in a blender or food processor, and puree until smooth. Ground flaxseed is sold in natural food stores. Store any unused flaxseed in a tightly sealed container in the refrigerator or freezer.
*Recipe courtesy of www.prevention.com*