Wednesday, September 21, 2011

Flax-o-nana Bread/Banana Bread

I named this bread Flax-o-nana cos it is a banana bread with flaxseeds and oats added.   I have heard so much about Flaxseeds, .is it the new wonder food? Some call it one of the most powerful plant foods on the planet.That’s quite a tall order for a tiny seed that’s been around for centuries.

I had wanted to bake healthy so this banana bread was baked with whole wheat flour, flaxseed meal, quick oats and instead of butter, i used olive oil.  All healthy, healthy and suprisingly, it turned out very well and it was accepted by the family with no questions.  The flaxseed meal was nutty and the bananas kept the cake moist. This recipe is definitely a keeper.  i did bake a banana bread with whole meal flour before and it was a total disaster, the bread was dense, googy and whatever, it was definitely not a bread..  I have given up trying to find out what went wrong and brave myself to try this recipe.  BTW, the disaster did not go to waste, it was recycled and became banana biscotti which turned out to be a hit. 


1/3 cup flaxseed meal
1/3 cup quick oats
3 1/3 cups whole wheat flour
6 bananas
1 1/2  cups sugar(2 cups if you like)
4 large eggs
1 cup olive oil
2 tsp baking soda
2 tsp salt
2 tsp vanilla extract


Preheat oven to 350F

Grease 2 -  4 x 8 inch loaf pans or 4 - 3 x 7 inch loaf pans and line the bottom of pans with wax paper.

Combine the bananas and sugar and mix with a potato masher until smooth.

Combine the olive oil, eggs and vanilla extract in a separate bowl then add the banana sugar mixture.

Combine the flours, baking soda, and salt in another bowl.

Add to the combined wet ingredients.  Mix to combine, do not overmix.

Pour batter into the lined pans

Bake for 50 minutes - 1 hour for the bigger loaf pans and 45 minutes for the smaller loaf pans, or until center registers 210F and a toothpick stuck in the center comes out clean.

Allow to cool on cake rack for 15 minutes then remove from pan and allow to cool completely before slicing.

Tightly wrapped bread will keep at room temperature for about 5 days.
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