I love the smell that fills my house as I type this out. It the sweet smell of banana bread. I really LOVE this banana bread not only because it is yummy, but because it is good for my body. My kids LOVE this bread as much as I do. My youngest child is sitting in front of the oven watching it bake, waiting to have that first slice of warm fresh bread.
This bread is moist, sweet and healthful treat.. Research suggest that flaxseeds, rich in omega- 3 fatty acids, may help protect against heart disease and certain types of cancers. There is evidence that they are best utilized by our bodies when ground, so try grinding flaxseeds to replace some of the flour in breads that you bake. The ground flax may slightly darken the bread.
Flaxseed banana bread
yields 1 loaf (I make 3 smaller loafs)
preparation time: 15 to 20 minutes
baking time 1 hour (If using smaller pans bake for less time. I only bake for 30 minutes)
1/3 cup vegetable oil
1/2 cup brown sugar, packed
2 eggs
1/3 cup nonfat plain yogurt
1 cup mashed bananas (I use 3)
1/2 cup rolled oats, ground into flour
1/4 cup flaxseeds, ground into flour. (I put the rolled oats and flax together in blender)
1 cup whole wheat pastry flour (I just use whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350 degrees. Butter or oil a 5 X 9 inch bread pan.
In a mixing bowl, combine the oil and brown sugar. Add the eggs and beat well. Mix in the yogurt and bananas. In a separate bowl or a blender, combine the three flours the baking powder, baking soda, and salt. Add the dry mixture to the banana mixture and stir just until combined.
Pour the batter into the prepared baking pan and bake for about 1 hour or until a knife inserted in the center comes out clean. Remove from the oven and place the pan on a rack to cool for 10 minutes. Tip the bread out of the pan into a platter to cool completely.
Found this in Moosewood Restaurant new classics cook book
page 396
This bread is moist, sweet and healthful treat.. Research suggest that flaxseeds, rich in omega- 3 fatty acids, may help protect against heart disease and certain types of cancers. There is evidence that they are best utilized by our bodies when ground, so try grinding flaxseeds to replace some of the flour in breads that you bake. The ground flax may slightly darken the bread.
Flaxseed banana bread
yields 1 loaf (I make 3 smaller loafs)
preparation time: 15 to 20 minutes
baking time 1 hour (If using smaller pans bake for less time. I only bake for 30 minutes)
1/3 cup vegetable oil
1/2 cup brown sugar, packed
2 eggs
1/3 cup nonfat plain yogurt
1 cup mashed bananas (I use 3)
1/2 cup rolled oats, ground into flour
1/4 cup flaxseeds, ground into flour. (I put the rolled oats and flax together in blender)
1 cup whole wheat pastry flour (I just use whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350 degrees. Butter or oil a 5 X 9 inch bread pan.
In a mixing bowl, combine the oil and brown sugar. Add the eggs and beat well. Mix in the yogurt and bananas. In a separate bowl or a blender, combine the three flours the baking powder, baking soda, and salt. Add the dry mixture to the banana mixture and stir just until combined.
Pour the batter into the prepared baking pan and bake for about 1 hour or until a knife inserted in the center comes out clean. Remove from the oven and place the pan on a rack to cool for 10 minutes. Tip the bread out of the pan into a platter to cool completely.
Found this in Moosewood Restaurant new classics cook book
page 396
No comments:
Post a Comment