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Banana Walnut Bread
Nb persons: 12
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Banana Walnut Bread You’ll go bananas over this nutty and nutritious bread. Never throw out an overripe banana again! Peel it, wrap it tightly, and freeze it until you have time to make this tasty loaf. It makes a satisfyingly sweet snack — and packs a powerful punch of omega-3, thanks to the flaxseed and walnuts. Good at room temperature, but also try it warmed up in the oven — or even lightly toasted (spread lightly with peanut or almond butter, perhaps?). Ingredients | |
2 large | ripe bananas, cut into chunks |
1 cup | white grape juice concentrate |
¼ cup | canola oil |
2 large | eggs, lightly beaten |
2 tsp | vanilla extract |
1 cup | whole-wheat flour |
¼ cup | ground flaxseed or oat bran |
½ cup | old fashioned oats |
½ tsp | ground cinnamon |
¼ tsp | ground nutmeg |
1 Tbsp | baking powder |
½ tsp | baking soda |
½ cup | chopped walnuts |
Instructions Preheat oven to 400F. Grease and flour a 9-inch bread pan. In blender or food processor combine bananas, juice concentrate, oil, eggs, and vanilla. Blend until smooth. In large mixing bowl, combine flour, flaxseed, oats, cinnamon, nutmeg, baking powder, and baking soda. Stir to mix. Gently stir banana mixture into flour mixture, just until thoroughly blended; do not overmix. Gently fold in walnuts. Spoon batter into prepared pan. Bake 45 to 60 minutes, until a toothpick inserted into the center comes out clean. Transfer to wire rack; let cool 10 minutes. Run a spatula around the edge of the pan; turn out onto wire rack to cool completely. Store bread, tightly wrapped, at room temperature for 3 days or frozen for 3 months. Serves 12 Nutritional Information 1 serving (3/4-inch slice) = 200 calories | |
Vitamin C, ½-plus serving | |
Whole grains, ½ serving | |
Other fruits and vegetables: ½ serving | |
Fat, some |
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