Banana Bread w/Flax
- ½ c packed light brown sugar
- ½ c low-fat buttermilk
- ¼ c fat-free egg substitute
- 3 TB canola oil
- ¾ c unbleached all-purpose flour
- ½ c whole wheat flour
- ¾ c ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 c pureed bananas
Cooking time 50mins
Preheat oven to 350. Coat a no-stick 8x4 loaf pan with no-stick spray.
In a large bowl combine sugar, buttermilk, egg substitute, and oil. Whisk until smooth.
In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix. Add to liquid ingredients. Stir just until blended; do not overmix. Add the bananas and stir to mix.
Pour into the prepared pan. Bake for 40 – 50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.
Per 1/10 of loaf: 202 cal, 8.3 g fat, 0.4 g sat fat, 0 mg chol, 2.4 g fiber, 227 mg sodium