Recipe by hannahactually
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.
Top Review by Kelley52
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!
- 1⁄2 cup flax seed
- 2⁄3 cup mashed ripe banana
- 1⁄2 cup sugar
- 1⁄4 cup vegetable oil
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup flax seed
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup whole pitted dates, chopped
- cooking spray
Directions See How It's Made
- 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!