Jamie says: Whew! Last month was jam-packed! What made it so busy? I moved both my apartment and office in less than 2 weeks. It was such a blessing to have my family help with my apartment move. They’re the best. Seriously. I love my new places and am feeling settled in.
So here is my 1st post-move craziness recipe: Whole Wheat Banana Flax Bread. (I have fun baking yesterday in my new kitchen before work.)
I dug through my stack of recipes and came across one which I heavily modified. I knew I was taking a risk with so many modifications in baking, but it definitely worked to my advantage…
My Whole Wheat Banana Flax Bread was amazing! It had a sugar-sweet crunchy crust and a super moist middle. The pecans added a pleasant crunch. Mmmmmm….
Ready for a slice? Try it with a glass of milk for breakfast, a snack, or dessert.
Whole Wheat Banana Flax Bread
- 2 large eggs
- 3 medium very-ripe bananas
- 1/2 Tbsp white vinegar
- 1/4 cup plus 1/2 Tbsp skim milk
- 1 1/2 cup 100% whole wheat flour
- 1/4 cup milled flax seeds
- 1/2 cup honey
- 1/2 cup dark brown sugar
- 1/2 cup canola oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped pecans
- Preheat oven 325°F. Coat a 9″ x 5″ metal loaf pan with spray canola oil.
- Whisk eggs in a large bowl. Peel bananas and place in bowl with egg. Mash bananas into eggs.
- Pour white vinegar and skim milk into a small bowl. Allow to sit while preparing next ingredients.
- To the bowl with bananas, add whole wheat flour, milled flax seeds, honey, brown sugar, canola oil, baking soda, vanilla extract, and salt. Use a spatula to combine.
- Stir in chopped pecans. Bake for 1 hour. Allow to sit in pan for about 15 minutes. Slice. Enjoy!
Servings: about 10 thick slices or 20 half-slices
- Nutrition note: Use baking substitutes to make recipes for nutritious. The original version called for all purpose flour (which was substituted with whole wheat flour and milled flax seeds) and 50% more sugar.