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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