Recipe of the Day - Banana Bread with Flaxseed and Wheat Germ
Brain Health Recipes
This quick bread uses the slightly different method of beating the eggs with the sugar and then adding the oil, resulting in a lighter texture and colour when fully baked. One slice gives you nutty flavours, great banana overtones, and the goodness of flaxseeds and wheat germ.
Prep time: 15 minutes
Cook time: 70 minutes
Makes 16 slices
1 ½ cups all-purpose flour
¼ cup flaxseeds
¼ cup toasted wheat germ
1 tsp baking soda
¼ tsp each ground cinnamon and salt
1 cup granulated sugar
1/3 cup canola oil
1 ½ cups mashed ripe bananas (about 4 bananas)
2 tbsp light sour cream or yogurt
1 tsp vanilla
½ cup toasted chopped walnuts
Preheat oven to 325°F. Lightly grease a 9 x 5-inch loaf pan.
In a bowl, combine flour, flaxseeds, wheat germ, baking soda, cinnamon and salt.
In a separate bowl, using electric beaters (or stand-up mixer), beat together eggs and sugar until light and fluffy, about 5 minutes. Gradually, in a slow, steady stream, pour in oil until thoroughly incorporated. On low speed, add bananas, sour cream and vanilla.
Using a wooden spoon, stir flour mixture into banana mixture until combined. Fold in walnuts. Transfer mixture to prepared pan; smooth top.
Bake in centre of preheated oven until golden brown and top of loaf springs back when lightly pressed, 65 to 70 minutes. Let cool in pan on wire rack. Invert pan to remove. (Loaf can be wrapped in plastic wrap and stored at room temperature for 3 days or frozen for up to 2 weeks.)
NUTRITIONAL ANALYSIS PER SLICE:
Calories 200; Protein 4g; Carbohydrate 29g (10%DV); Fat, total 9g (14%DV); Fat, saturated 1g (5%DV); Fat, trans 0g; Cholesterol 30mg (10%DV); Fibre 2g (8%DV); Sodium 125mg (5%DV).