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Banana-Date Flaxseed Bread

Photo: Randy Mayor
Yield 16 servings (serving size: 1 slice)
Flaxseed has long been popular with European bakers because of its robust, nutty flavor. But new studies suggest that this powerhouse whole grain contains fibers and fat that may play a role in warding off heart disease and certain types of cancer. Flaxseeds can be found at health-food stores and some supermarkets. Store in an airtight container in your refrigerator or freezer.

Ingredients

  • 1/2 cup flaxseeds
  • 2/3 cup mashed ripe banana
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 cup flaxseeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole pitted dates, chopped
  • Cooking spray

Nutrition Information

  • calories 129
  • caloriesfromfat 30 %
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 1.8 g
  • protein 2.2 g
  • carbohydrate 21 g
  • fiber 0.9 g
  • cholesterol 28 mg
  • iron 0.7 mg
  • sodium 137 mg
  • calcium 16 mg

How to Make It

  1. Place 1/2 cup flaxseeds in a blender, and process until ground to measure 3/4 cup flaxseed meal. Set flaxseed meal aside.

  2. Preheat oven to 350°.

  3. Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, flaxseed meal, 1/4 cup flaxseeds, baking powder, baking soda, and salt, and gradually add to sugar mixture, beating until well-blended. Stir in chopped dates. Spoon the batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake bread at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.