Fibre-boosting Chocolate-chip Banana Bread
Adding flax seeds to traditional banana loaf makes for a wholesome and delicious treat that’s packed with omega-3 fatty acids
Best Health Magazine, November/December 2009
| Servings |
| 14servings (one 9x5x3-in. (2-L) loaf or seven mini loaves) |
| Servings |
| 14servings (one 9x5x3-in. (2-L) loaf or seven mini loaves) |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup natural bran
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups bananas mashed
- 3/4 cup plain low-fat yogurt
- 2 eggs
- 2 tbsp oil
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
Servings: servings (one 9x5x3-in. (2-L) loaf or seven mini loaves)
Units:
|
Ingredients
Servings: servings (one 9x5x3-in. (2-L) loaf or seven mini loaves)
Units:
|
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, sugar, bran, flaxseed, baking soda, baking powder and salt.
- In a separate bowl, whisk together bananas, yogurt, eggs, oil and vanilla. Pour wet ingredients over dry ingredients. Using a wooden spoon, stir together just until thoroughly moistened. Gently stir in chocolate chips.
- Pour into a greased 9x5x3-in. (2-L) loaf pan or seven mini loaf pans. Bake in centre of preheated oven for about 50 minutes for large loaf, or 45 minutes for individual loaf cakes, or until cake tester inserted in centre comes out clean. Let cool completely on rack. (Loaves can be frozen for six weeks.)
Recipe Notes
Per serving: 209 calories, 5 g protein, 6 g fat (2 g satÂurated fat), 34 g carboÂhydrates, 3 g fibre, 32 mg cholesterol, 190 mg sodium
