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Ingredients
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) whole wheat flour
- 2 1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground ginger
- 1/4 cup (50 mL) flaxseed, ground or toasted and crushed
- 1/4 cup (50 mL) toasted chopped walnuts or pecans
- 2 eggs
- 1 cup (250 mL) very ripe bananas, mashed (about 2)
- 1/2 cup (125 mL) maple syrup
- 3 tbsp (45 mL) vegetable oil or melted butter
- 1/2 tsp (2 mL) vanilla
- Preheat oven to 350F (180C). Lightly butter a 9x5-inch (1.5-L) loaf pan or coat with cooking spray. In a large bowl, using a fork, stir flours with baking powder, baking soda, cinnamon, salt and ginger until blended. Stir in ground flaxseed or if using whole flaxseeds, toast in a dry skillet over medium-high heat, shaking often, from 3 to 4 minutes. Crush, then stir into flour mixture with nuts. Make a well in the centre.
- In a mixing bowl, lightly beat eggs, then stir in mashed bananas, syrup, oil and vanilla until blended. Pour into well in flour mixture. Stir just until evenly mixed. Immediately pour batter into prepared pan and smooth the top. Bake in centre of 350F (180C) oven until a cake tester inserted in the centre right to the bottom comes out clean, about 50 minutes. Let stand 5 minutes in pan on a rack. Then turn out on rack to cool. Loaf will keep at room temperature for up to 3 days or can be frozen.
- 2.9 g protein
- 4.9 g fat
- 18.9 g carbohydrates
- 1.5 g fibre
- 1 mg iron
- 36 mg calcium
- 142 mg sodium
- 127 calories
User comments (3)
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This sounds delicious, but you need to proofread this before you post it. I think you must mean "overpower" rather than empower, and you should also capitalize the first letter of your sentences. I wanted to submit this directly to Chatelaine, but I couldn't find a place to do that, so unfortunately, I have to post it here... Feel free to delete this once you've made the changes! Otherwise, great article-- all of the breakfasts look wonderful!
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Very good and healthy. Will use this recipe from now on.
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Great recipe! I made a few variations and it came out really well. Variations: Instead of the suggested whole wheat flour, I used rolled oats, which I figured would work well with the flax seeds. Instead of the suggested vegetable oil or melter butter, use safflower oil (which is know for its health benefits).
