Prep 15 mins
Cook 1 hr
I am trying to gradually shift my family to healthier foods. Rather than going to no fat, all flax and no added sweetener--here is my compromise.
- 1 cup brown sugar
- 4 -6 bananas (dark)
- 4 cups whole wheat flour (pastry flour is fine)
- 1 1⁄2 cups ground flax seeds
- 1 teaspoon salt
- 2 eggs (or egg substitute)
- 1⁄2 cup oil
- 2 teaspoons baking soda
- 1⁄2 cup chopped walnuts (optional)
- Preheat oven to 350°F.
- Spray 2 loaf pans with non-stick spray.
- Mash bananas.
- Combine sugar, oil and egg--mixing until creamy.
- Blend in mashed bananas.
- In a separate bowl, combine whole wheat flour, ground flax seed, salt, baking soda. (Add the nuts to the dry ingredients at this point). Combine wet and dry ingredients, but do not overmix.
- Pour batter into loaf pans and bake approximately 1 hour-testing with a toothpick at the hour, and then as needed.
- Note: Because the batter is dense you will need to watch the baking time to be sure it is adequate--don't only go by color, flax seed will add darkness.
I was suspicious with 4 cups of flour PLUS 1 1/2 cups flax? Didn't think there was nearly enough moist ingredients to balance it out. Dense is an understatement! Even after adding an extra egg and more oil, it still came out HARD. I did salvage it by making it into french toast which was quite good. I will tweek this recipe as I appreciate the effort to up the healthy factor, starting with specifying banana size. I had 3 very large bananas so thought that would suffice. I'd also eliminate a cup of flour and add an extra 1/2 of walnuts as it seemed there were very few for 2 loaves.
Most banana breads are really cakes. This one is BREAD. The recipe doesn't make batter, it makes dough. It wasn't what I was expecting, but a slice of this, popped in the toaster for breakfast is fabulous.
Just an for future reference: Flax IS fat.