Maple-banana bread with flax

 

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

  1. Preheat oven to 350F (180oC). Lightly butter a 9×5-inch (1.5-L) loaf pan or coat with cooking spray.
  2. 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.
  3. In a mixing bowl, lightly beat eggs, then stir in mashed bananas, syrup, oil and vanilla until blended.
  4. Pour into well in flour mixture. Stir just until evenly mixed. Immediately pour batter into prepared pan and smooth the top.
  5. 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.
  6. Let stand 5 minutes in pan on a rack.
  7. 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

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