Cook1 hr 10 mins
From Cooking Light, Oct. 1999. This healthful bread is full of goodness, and it tastes delicious, too! Store in an airtight container in your refrigerator or freezer.
- Place 1/2 cup flax seeds in a blender, and process until ground to measure 3/4 cup flaxseed meal.
- Set flax seed meal aside.
- Preheat oven to 350°.
- Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well-blended.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, flaxseed meal, 1/4 cup flax seeds, baking powder, baking soda, and salt, and gradually add to sugar mixture, beating until well-blended.
- Stir in chopped dates.
- Spoon the batter into an 8x4-inch loaf pan coated with cooking spray.
- Bake bread at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack, and remove from pan.
- Cool completely on wire rack.
- Serve and enjoy!
I have always thought that bananas go really well with flax seed meal & I love dates, so I was excited to try this recipe. Like klk, I also added chopped walnuts to the batter & I used coconut oil instead of vegetable oil. Other than that, I made the recipe as written. I liked the bread and it's texture, but DH said it was a bit dense. It is moist & packed full of good for you stuff! I think next time I'll add a little cinnamon. Thank you!
I left out the whole flaxseeds and dates and added chopped walnuts (wanted to see what the base bread was like + the ground flaxseeds). I also used brown sugar instead of white, and walnut oil as the vegetable oil. This was a delicious banana bread, and I'll be making it again with the flaxseeds and dates. Lovely.