adapted from Power Foods from the Editors of Whole Living Magazine
Printer Friendly
I
picked up a copy of Power Foods last year at Costco and the book
quickly rose to one of my favorite, useful cookbooks. Packed with
photos, fresh recipes and ingredient ideas, Power Foods is worthy of
your bookshelf.
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup spelt flour
1/4 cup ground flaxseed
3/4 tsp coarse salt
3/4 tsp baking powder
1/2 tsp baking soda
1 large whole egg, plus 1 large egg white
1/2 cup light brown sugar
1 1/2 tsp vanilla extract
3 mashed, very ripe bananas
1/3 cup walnuts, coarsely chopped
2 Tbs raw sugar
Preheat oven to 350ºF. Spray a 9x5x3 inch loaf pan with cooking spray.
In a small bowl, whisk together flours, flaxseed, salt, baking powder and baking soda.
In a medium bowl, whisk together the egg and egg white until thoroughly combined. Add the melted butter, sugar and vanilla, then whisk well to combine. (Alternatively, use a hand mixer) Mash the bananas well and add to the bowl. Whisk until combined.
Add the dry ingredients to the wet ingredients along with the walnuts and stir with a wooden spoon just until combined, taking care not to over mix.
Pour the batter into the prepared pan and top with a sprinkling of raw sugar. Bake until golden brown and a tester inserted into the center comes out clean, 30-35 minutes. Let cool slightly in the pan on a wire rack before turning out onto a rack to cool completely. The bread can be wrapped tightly in plastic and kept at room temperature and is best within the first 3 days.
Note: The banana flavor will increase as the bread cools!
