Monday was a Frittata (spinach and red pepper) and toast night, and Tuesday I tried a beef and onion curry stirfry – it was good, but not perfected enough to post – onions, ginger, garlic, curry powder, coriander, diced tomatoes, beef – I’ll keep looking for a quick curry because it’s something that Brock and I love. Last night was a quick version of Chicken Pot Pie and mashed potatoes and tonight the plan is for a sandwich and salad – swimming lessons again.
This recipe is adapted from Bob’s Red Mill Baking Book and the the golden flaxseed gives it a lovely nutty flavor – without the nuts. I baked the loaves in my 8 x 4 loaf pans, but they also come out just fine using 9 x 5’s (just flatter – cook them less time!).
Banana Bread (Flax)
1 c. flour
3/4 c. EACH whole wheat flour, golden flax seed meal AND sugar
1 t. cinnamon
1 1/2 t. baking powder
1/2 t. EACH baking soda AND salt
2 eggs AND 1/3 c. canola oil
3 medium bananas, very ripe, mashed
Preheat the oven to 350 and grease 2, 8 x 4 loaf pans. Combine the 8 dry ingredients in a medium bowl, and in a large bowl whisk together the eggs and oil.
Add half of the dry ingredient mixture to the eggs and oil and mix well – I just used a sturdy spatula, then add the mashed bananas and combine again. Add the remaining dry ingredients and stir until just combined.
Spoon the batter evenly into the 2 prepared loaf pans and bake for 25 to 30 minutes until the tops bounce back to the touch. Allow the loaves to remain in their pans for about 10 minutes before turning them out onto a rack to cool.
- Category: Loaves, Banana