Make this soft and nutritious maple-banana flax bread recipe! Pure maple syrup is an excellent substitute for sugar in recipes.
Preparation time 15 minutes
Baking Time 50 minutes
Makes 18 slices
Ingredients
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) whole wheat flour
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
- 2 1/2 tsp (12 mL) baking powder
- 1/4 tsp (1 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) flaxseed, ground or toasted and crushed
- 1/4 cup (50 mL) toasted chopped walnuts or pecans
- 2 eggs
- 1 cup (250 mL) very ripe bananas, mashed (about 2)
- 1/2 cup (125 mL) maple syrup
- 3 tbsp (45 mL) vegetable oil or melted butter
- 1/2 tsp (2 mL) vanilla
Instructions
- Preheat oven to 350F (180oC). Lightly butter a 9×5-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 350oF (180oC) 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.
Source: http://www.eaglebrand.ca/ source: http://recettes.chatelaine.com/recipefr/article.jsp?recipeId=4133