Wednesday, April 20, 2011

Banana Bread with Walnuts and Flaxseed

One of my favorite treats is baked goods! I love my Kitchen Aid mixer like it is part of my family and try to use it whenever I can. Most banana breads are high in sugar and fat, but this recipe is very hearty and moist, while still being delicious!

The key to this recipe is grinding your own flax seeds (use a small coffee grinder!) To get all the nutrients you must grind the seeds, not eat them whole... something I have to admit that I didn't know until the past year. Flax seeds have a ton of fiber, phytochemicals and omega-3 fatty acids which make them a 'super food'. When you buy flaxseed make sure the store has high turnover and if possible buy a brand that has been vacuum sealed for freshness. You must store these seeds in the refrigerator or freeze to keep from oxidation.

Banana Bread

  • 2 Tablespoons of unsalted butter
  • 1/2 c. whole-wheat flour
  • 3/4 c. all purpose flour (unbleached)
  • 1/4 c. ground flaxseed
  • 3/4 teaspoon course salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg and 1 large egg white
  • 1/2 c. light brown sugar (look for additives!)
  • 1.5 teaspoon vanilla extract
  • 1 c. mashed bananas 
  • 1/2 c. walnuts
Preheat oven to 350 degrees and use a light olive oil spray on the bread pan. 

In a bowl mix together both flours, flaxseeds, salt, baking powder and baking soda. 

With an electric mixer mix beat the eggs along with melted butter, sugar, vanilla and bananas. Mix until combined and add in the flour mixture until all is incorporated together. Stir walnuts in by hand. 

Pour batter into the prepared pan and bake until lightly brown, roughly 35 minutes.

My trick to knowing if the bread is done is to stick a knife into the center and once it comes out clean its ready to take out. I prefer my bread a little underdone because it keeps cooking even after you take it out of the oven.

Want to make muffins? Preheat oven at 350 degrees and bake for 15-20 mins!

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