Enjoy classic walnut banana bread featuring Omega-3 rich ingredients like flax seed, canola oil, and walnuts!
Preheat oven to 325 degrees F degrees. Grease one 9 x 5 x 3-inch loaf pan and set aside.
Soak raisins in 1 cup water for 10-15 minutes until raisins are plumped. Meanwhile, grind flax seed in a coffee or herb grinder until powdery. Drain raisins, reserving liquid. Mix this liquid into flax seed powder, stir until mixture thickens slightly.
In a medium mixing bowl, mix mashed bananas and flax seed mixture. Let sit.
In a separate bowl, beat egg with canola oil. Add sugars, beat until smooth. Add vanilla yogurt. Set aside.
In a third bowl, sift together flours, oat bran, baking powder, baking soda, salt, and cinnamon. Add alternately banana mixture and egg mixture, stirring until batter is just mixed. Gently fold in raisins and walnuts.
Spoon batter evenly into bread pan. Bake for 45 minutes then tent lightly with foil. Bake for 30 to 35 minutes more or until a knife inserted in the center comes out clean.
Per Serving: 326 calories; protein 6.3g; carbohydrates 46.9g; fat 14.9g; cholesterol 13.8mg; sodium 331.7mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.