Banana-Date Flaxseed Bread

Photo: Randy Mayor

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 30%
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.2g
  • Carbohydrate: 21g
  • Fiber: 0.9g
  • Cholesterol: 28mg
  • Iron: 0.7mg
  • Sodium: 137mg
  • Calcium: 16mg

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

Preparation

  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.
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