Flax Banana Bread - Recipe

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FLAX BANANA BREAD

6-8 bananas, mashed
1/4 cup flax seed oil
1/2 cup agave nectar (add 2 tbsp. more for sweeter muffins)
3 egg whites and one yolk
3/4 teaspoon vanilla extract
2 cups whole wheat
2 cups flaxseed meal
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flax seed
1 cup chopped pitted prunes

Preheat oven to 350°F (175°C).

In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/2 cup whole flax seed.

Gradually stir flour mixture into banana mixture. Fold in prunes.

For a Loaf:

Lightly grease an 8x4 inch loaf pan. Spoon batter into prepared loaf pan.

Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

For Muffins:

line muffin tin with paper or foil cupcake liners fill a 1/4 cup measuring cup into each liner and bake for 35-40 minutes.

Makes 24 muffins

Note: Because of the high flaxseed content you cannot use a toothpick to test for doneness - it will pull out clean every time, so, to test, press lightly in the center of bread to see if bread is firm. Bread will also begin to pull away slightly from edges.

Submitted by: John Mattoon Servings: 24

Nutrition (per serving or 1/24th of recipe): 208 calories, 9.5g total fat, 8.5mg cholesterol, 115.8mg sodium, 288.1mg potassium, 28 2g carbohydrates, 5.9g fiber, 9.3g sugar, 5g protein, 58.5IU Vitamin A, 1.6mg iron, 2.9mg Vitamin C, less than 1IU Vitamin D, less than 1g saturated fat, 6.2g polyunsaturated fat, 9.3g sugar.

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