Wholewheat Flax Banana Bread

As soon as I saw this recipe which claimed to be the “Best Banana Bread” ever, I had to try.  After all, I am totally bananas about bananas. 🙂 As usual, I made my own tweaks to make it partly wholewheat and added some flax to it. I have always felt that the nutty flavor of our humble wholewheat flour goes very very well with bananas. I don’t know which one to choose – my first favorite or this one. They taste equally good! But I guess I have baked this one more often that the other one, because of the health quotient and moreover, I love how the buttermilk makes it extra moist despite the limited banana use. I sincerely suggest you to try this. Taking pictures of this has been difficult, as it disappears over breakfast each time it is baked… hehe…

Posted on this day:

2014: Dulche De Leche Bundt Cake

2015: Mexican Hot Chocolate

Pin

Wholewheat Flax Banana Bread

Course Cakes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Author Rafeeda

Ingredients

• 1 cup wholewheat flour
• 1/2 cup all purpose flour
• 1/4 cup milled flax
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup buttermilk
• 1/2 cup oil
• 2/3 cup raw sugar
• 2 large bananas mashed (approx 1 cup)

Instructions

• Preheat oven to 160 degrees. Spray and flour a large loaf pan and set aside.
• Whisk or seive the dry ingredients - flours to salt - well and set aside.
• In another bowl, beat eggs, buttermilk and oil using a whisk till well combined.
• Add in the sugar and mashed bananas and whisk till the sugar is completely dissolved.
• Tip in the whisked dry ingredients and fold the batter using a spatula till incorporated - do not over beat.
• Pour into the prepared pan and bake for an hour or an hour 15 minutes till skewer inserted in the middle of the loaf comes out clean.
• Allow to cool in the pan and then flip onto a cooling rack to cool completely before slicing and serving.