Monday, February 3, 2014

banana date flaxseed bread

We just got back from visiting our Pitty/Patty in sunny Florida! It was so nice to escape our crazy Wi winter and it was a great reminder that we will soon (5 months from now) be able to go outside without down, wool and huge snow boots.

The only thing I missed when we were gone, aside from the men we left behind (dan and wally), was baking! So, when I came home to a cold house (the thermostat was set at 55) and saw a bunch of brown bananas in our fruit bowl, I left the suitcases in the hall and whipped up a few mini loaves of this delicious and protein packed banana bread. The flaxseed gives this bread a nutty flavor and the dates and bananas give it a subtle sweetness.

Banana Date Flaxseed Bread
Recipe makes 1 - 8x4 inch loaf (or 3 mini loaves - baked for 40 minutes)

1/2 cup flax seed - ground
3 bananas, mashed
1/4 cup vegetable oil
1/2 cup white sugar
2 eggs
1 1/2 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed
1 cup chopped pitted dates


Preheat oven to 350 degrees F.  Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.

In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

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