Tonight, my family attended a community Solstice celebration, which included a potluck feast. What to do with nothing in the kitchen but rotten bananas…Make organic banana bread with flax seeds! Nothing smells better than banana bread baking in the oven. This recipe does call for eggs, which I use only for baking and are a recent addition to my vegetarian diet. I have successfully used Egg Replacer in the past, but this recipe does turn out better with organic eggs.
Organic Banana Bread with Flax Seeds
Makes two loaves.
Preheat oven to 350 degrees.
In a large bowl, mix:
1 1/4 cups organic Sucanat (sugar)
1/2 cup softened butter or margarine
Stir until well blended:
2 large eggs or equivalent egg replacer
Add and beat until smooth:
1/2 cup soymilk
1 teaspoon vanilla
3 to 4 mashed organic ripe bananas
Stir in:
1/4 cup flax seeds
1 cup organic whole wheat flour
1 1/2 cup organic unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped organic walnuts
Butter or oil the bottom of two loaf pans. Divide the batter evenly between both pans. Bake for one hour. Let the banana bread cool completely before slicing.
Happy Solstice!
Image source: BBC.
Won’t the flax seeds just “pass through”? They are too small to get chewed up.
Replacing the sucanat with any other organic cane sugar is just as good or agave nectar for a lower GI recipe.
FWIW if all you have is whole flax seeds, pulse the 1/4 cup in a food processor to desired consistency. this way you get the nutrients from the seeds, since Jane is correct 98% will not be digested.