Saturday, April 07, 2007

Banana-Date Flaxseed Bread

I've been slacking on the baking these past 2 weeks...since we're restarting the renovations on our house soon it's been alot of appointments at the bank and shopping around for materials/products...

This afternoon I thought I'd try this quick bread since it was on my to-try list...I chose this recipe because Marc and I absolutely LOVE flax (we love flax so much the pasta we buy is made of flax!) and banana bread so I was pretty sure we would like it!

It's a miracle, I didn't make any changes to this recipe! I just had a slice....super yummy! The flax gives the banana bread a nutty twist!

Banana-Date Flaxseed Bread
Cooking Light

Flaxseed has long been popular with European bakers because of its robust, nutty flavor. But new studies suggest that this powerhouse whole grain contains fibers and fat that may play a role in warding off heart disease and certain types of cancer. Flaxseeds can be found at health-food stores and some supermarkets. Store in an airtight container in your refrigerator or freezer.

1/2 cup flaxseeds
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 flaxseeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole pitted dates, chopped
Cooking spray

Place 1/2 cup flaxseeds in a blender, and process until ground to measure 3/4 cup flaxseed meal. Set flaxseed 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 flaxseeds, 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 8 x 4-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. Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVINGCALORIES 129(30% from fat); FAT 4.3g (sat 0.9g,mono 1.3g,poly 1.8g); PROTEIN 2.2g; CHOLESTEROL 28mg; CALCIUM 16mg; SODIUM 137mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 21g

1 comment:

Kristen said...

Another great looking recipe. Love again that it is from Cooking Light!